Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa-Reference-Cited by-同舟云学术

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Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa

Published:2024-07-07 Issue: Volume: Page:1-22
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:

Houngbédji Marcel¹²,Jespersen Jonas Sveen³,Wilfrid Padonou Sègla¹²,Jespersen Lene⁴

Affiliation:

1. Laboratoire de Sciences et Technologies des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Jéricho, Cotonou, Benin

2. Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d’Agriculture, Sakété, Bénin

3. Odense University Hospital, Odense C, Denmark

4. Department of Food Science, University of Copenhagen, Copenhagen, Frederiksberg C, Denmark

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2365342

Reference277 articles.

1. The biological activities of postbiotics in gastrointestinal disorders

2. Prebiotic Potential of Cereal Components

3. Public human microbiome data are dominated by highly developed countries

4. Prevention of food allergy in infancy: the role of maternal interventions and exposures during pregnancy and lactation

5. Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods

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