Magalhães-Guedes, Karina Teixeira and Druzian, Janice Izabel and Schwan, Rosane Freitas and Nunes, Itaciara Larroza and Costa, Jorge Alberto Vieira (2020) Lactic Bacteria’s, Saccharomyces Yeast, Kefir, Kombucha and Spirulina: Foods of the Future. In: Trends in Pharmaceutical Research and Development Vol. 1. B P International, pp. 57-65. ISBN 978-93-89562-39-2
Full text not available from this repository.Abstract
Scientific and technical aspects as related to use of microorganisms in functional foods
supplementation are highly diverse and complex, since they have to deal with the viability of
microorganism’s strains as well as with the safe production, nutritional composition and acceptability
of the new product. However, limited information is available on the microorganism’s (Lactic
bacteria’s, Saccharomyces yeast, Kefir, Kombucha and Spirulina) which can be used in functional
food supplements, as well as how to use these microorganisms and generation of foods of the future.
This review reports detail this information. The data from this review can be useful to support for the
development of new functional products, with microbial supplementation, to the market.
| Item Type: | Book Section |
|---|---|
| Subjects: | Opene Prints > Medical Science |
| Depositing User: | Managing Editor |
| Date Deposited: | 23 Nov 2023 05:50 |
| Last Modified: | 23 Nov 2023 05:50 |
| URI: | http://geographical.go2journals.com/id/eprint/3159 |
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