Processing effects on the nutritional advancement of probiotics and prebiotics

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dc.contributor.authorAnanta, E.
dc.contributor.authorBirkeland, S. E.
dc.contributor.authorCorcoran, B.
dc.contributor.authorFitzgerald, Gerald F.
dc.contributor.authorHinz, S.
dc.contributor.authorKlijn, A.
dc.contributor.authorMatto, J.
dc.contributor.authorMercernier, A.
dc.contributor.authorNilsson, U.
dc.contributor.authorNyman, M.
dc.contributor.authorO'Sullivan, Eilís
dc.contributor.authorParche, S.
dc.contributor.authorRautonen, N.
dc.contributor.authorRoss, R. Paul
dc.contributor.authorSaarela, M.
dc.contributor.authorStanton, Catherine
dc.contributor.authorStahl, U.
dc.contributor.authorSuomalainen, T.
dc.contributor.authorVincken, J. P.
dc.contributor.authorVirkajarvi, I.
dc.contributor.authorVoragen, F.
dc.contributor.authorWesenfeld, J.
dc.contributor.authorWouters, R.
dc.contributor.authorKnorr, D.
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderEuropean Commissionen
dc.date.accessioned2012-12-12T10:06:08Z
dc.date.available2012-12-12T10:06:08Z
dc.date.copyright2012
dc.date.issued2004-07
dc.description.abstractInvestigates 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.sponsorshipScience Foundation Ireland (SFI-CSET); European Commission (RTD Programme ‘Quality of Life and Management of Living Resources’, QLK1-2000-30042;)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationAnanta, 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.doi10.1080/08910600410032277
dc.identifier.endpage124en
dc.identifier.issn1651-2235
dc.identifier.issn0891-060X
dc.identifier.issued2/3en
dc.identifier.journaltitleMicrobial Ecology in Health and Diseaseen
dc.identifier.startpage113en
dc.identifier.urihttps://hdl.handle.net/10468/842
dc.identifier.volume16en
dc.language.isoenen
dc.publisherCo-Action Publishingen
dc.relation.urihttp://www.microbecolhealthdis.net/index.php/mehd/article/view/7933
dc.rights.urihttp://creativecommons.org/licenses/by-nc/3.0/en
dc.subjectPrebioticsen
dc.subjectProbioticsen
dc.subjectFood matricesen
dc.subjectFunctionalityen
dc.subjectProcessed fooden
dc.subjectFunctional foodsen
dc.titleProcessing effects on the nutritional advancement of probiotics and prebioticsen
dc.typeArticle (peer-reviewed)en
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