Barley-based probiotic food mixture: health effects and future prospects-Reference-Cited by-同舟云学术

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Barley-based probiotic food mixture: health effects and future prospects

Published:2021-05-17 Issue: Volume: Page:1-15
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Sharma Ruchi¹,Mokhtari Samira²,Jafari Seid Mahdi³,Sharma Somesh¹

Affiliation:

1. School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India

2. Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland

3. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1921692

Reference125 articles.

1. Functional Foods and Nutraceuticals as Dietary Intervention in Chronic Diseases; Novel Perspectives for Health Promotion and Disease Prevention

2. Hypocholesterolaemic effect of probiotic yogurt enriched with barley β-glucan in rats fed on a high-cholesterol diet

3. Ahuja, K. K. 2015. Development of Barley-Milk Based Fermented Probiotic Drink. Doctoral dissertation, NDRI, Karnal.

4. Optimisation of the formulation for barley-milk composite-based fermented drink

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