Models to Evaluate the Prebiotic Potential of Foods-Reference-Cited by-同舟云学术

Models to Evaluate the Prebiotic Potential of Foods

Published:2017-08-02 Issue: Volume: Page:
ISSN:
Container-title:Functional Food - Improve Health through Adequate Food
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Author:

Aquino Jailane de Souza,Batista Kamila Sabino,Menezes Francisca Nayara Dantas Duarte,Lins Priscilla Paulo,Gomes Jessyca Alencar de Sousa,Silva Laiane Alves da

Publisher

InTech

Link

http://www.intechopen.com/download/pdf/55684

Reference97 articles.

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3. Chrysochou P. Food health branding: The role of marketing mix elements and public discourse in conveying a healthy brand image. Journal of Marketing Communications. 2010;16(1-2):69-85

4. Food Quality and Standards Service, Food and Agriculture Organization. FAO Technical Meeting on Prebiotics. Food Quality and Standards Service (AGNIS), Food and Agriculture Organization of the United Nations; 2007

5. Sreenivas KM, Lele SS. Prebiotic activity of gourd family vegetable fibres using in vitro fermentation. Food Bioscience. 2013;1:26-30

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