Processing effects on the nutritional advancement of
probiotics and prebiotics
Ananta, E.; Birkeland, S. E.; Corcoran, B.; Fitzgerald, Gerald F.; Hinz, S.; Klijn, A.; Matto, J.; Mercernier, A.; Nilsson, U.; Nyman, M.; O'Sullivan, Eilís; Parche, S.; Rautonen, N.; Ross, R. Paul; Saarela, M.; Stanton, Catherine; Stahl, U.; Suomalainen, T.; Vincken, J. P.; Virkajarvi, I.; Voragen, F.; Wesenfeld, J.; Wouters, R.; Knorr, D.
Date:
2004-07
Citation:
Ananta, E., Birkeland, S. E., Corcoran, B., Fitzgerald, G. F., Hinz, S., Klijn, A., Matto, J., Mercernier, A., Nilsson, U., Nyman, M., et al. (2004). Processing effects on the nutritional advancement of probiotics and prebiotics. Microbial Ecology in Health and Disease, 113-124.
Abstract:
Investigates the processing effects on the nutritional advancement of probiotics and prebiotics. Efforts of health researchers to overcome difficulties that impact on the performance of functional foods; Importance of characterizing the interactions between probiotics and prebiotics in starter cultures or in functional foods prior to human consumption; Role of prebiotics on the viability and stability of probiotic cultures within food matrices during processing and storage.
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