Validation of nutraceutical properties of honey and probiotic potential of its innate microflora-Reference-Cited by-同舟云学术

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Validation of nutraceutical properties of honey and probiotic potential of its innate microflora

Published:2015-03 Issue:2 Volume:60 Page:743-750
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Begum S. Benazir,Roobia R. Raja,Karthikeyan M.,Murugappan R.M.

Funder

University Grants Commission

Maulana Azad National Fellowship programme

Ministry of Environment and Forest

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. A potential probiotic culture ST2 produces siderophore 2,3- dihydroxybenzoylserine under intestinal conditions;Ahire;Food Chemistry,2011

2. Long-term dietary supplementation with natural honey does not predispose growing male rats to metabolic syndrome;Ajibola;BMC Proceedings,2012

3. Chemical analysis of honeys sugars and preserves;Akoh,1991

4. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests;Argyri;Food Microbiology,2013

5. Official methods of analysis;AOAC,1990

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