Processing effects on the nutritional advancement of probiotics and prebiotics

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dc.contributor.author Ananta, E.
dc.contributor.author Birkeland, S. E.
dc.contributor.author Corcoran, B.
dc.contributor.author Fitzgerald, Gerald F.
dc.contributor.author Hinz, S.
dc.contributor.author Klijn, A.
dc.contributor.author Matto, J.
dc.contributor.author Mercernier, A.
dc.contributor.author Nilsson, U.
dc.contributor.author Nyman, M.
dc.contributor.author O'Sullivan, Eilís
dc.contributor.author Parche, S.
dc.contributor.author Rautonen, N.
dc.contributor.author Ross, R. Paul
dc.contributor.author Saarela, M.
dc.contributor.author Stanton, Catherine
dc.contributor.author Stahl, U.
dc.contributor.author Suomalainen, T.
dc.contributor.author Vincken, J. P.
dc.contributor.author Virkajarvi, I.
dc.contributor.author Voragen, F.
dc.contributor.author Wesenfeld, J.
dc.contributor.author Wouters, R.
dc.contributor.author Knorr, D.
dc.date.accessioned 2012-12-12T10:06:08Z
dc.date.available 2012-12-12T10:06:08Z
dc.date.copyright 2012
dc.date.issued 2004-07
dc.identifier.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. en
dc.identifier.volume 16 en
dc.identifier.issued 2/3 en
dc.identifier.startpage 113 en
dc.identifier.endpage 124 en
dc.identifier.issn 1651-2235
dc.identifier.issn 0891-060X
dc.identifier.uri http://hdl.handle.net/10468/842
dc.identifier.doi 10.1080/08910600410032277
dc.description.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. en
dc.description.sponsorship Science Foundation Ireland (SFI-CSET); European Commission (RTD Programme ‘Quality of Life and Management of Living Resources’, QLK1-2000-30042;) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Co-Action Publishing en
dc.relation.uri http://www.microbecolhealthdis.net/index.php/mehd/article/view/7933
dc.rights.uri http://creativecommons.org/licenses/by-nc/3.0/ en
dc.subject Prebiotics en
dc.subject Probiotics en
dc.subject Food matrices en
dc.subject Functionality en
dc.subject Processed food en
dc.subject Functional foods en
dc.title Processing effects on the nutritional advancement of probiotics and prebiotics en
dc.type Article (peer-reviewed) en
dc.internal.authorurl http://publish.ucc.ie/researchprofiles/D010/gfitzgerald en
dc.internal.authorcontactother Gerald Fitzgerald, Department of Microbiology, University College Cork, College Road, Cork, Ireland. Email: g.fitzgerald@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Science Foundation Ireland en
dc.contributor.funder European Commission en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Microbial Ecology in Health and Disease en
dc.internal.copyrightchecked Sherpa Romeo Green Journal. Policy: Co-Action Publishing requires that authors publish their work under the Creative Commons Attribution-NonCommercial 3.0 Unported license. This allows third parties to share your article or book (copy, distribute, transmit) and to adapt it, under the condition that the work is attributed to in the manner specified by you, that it is not used for commercial purposes, and that in the event of reuse or distribution, the terms of this license are made clear. en
dc.internal.IRISemailaddress g.fitzgerald@ucc.ie en


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