Development of Dairy Products Using Ficus carica Vinegar and the Effects on the Caco-2 Cell Line

Author:

Heo Ji Hye1ORCID

Affiliation:

1. Department of Biomedical Laboratory Science, Donggang University, Gwangju, Korea

Funder

Samyang Igeon Scholarship Foundation

Publisher

The Korean Society for Clinical Laboratory Science

Subject

General Medicine

Reference23 articles.

1. World Health Organization and Food and Agriculture Organization of the United Nations. Probiotics in food. Health and nutritional properties and guidelines for evaluation. Geneva and Rome: World Health Organization and Food and Agriculture Organization of the United Nations; 2006 [cited 2022 June 1]. Available from: https://www.fao.org/3/a0512e/a0512e.pdf.

2. Ministry of Food and Drug Safety. Announcement of standards and specifications of health functional food Notification 2008-12 [Internet]. Seoul: Ministry of Food and Drug Safety; 2008 [cited 2022 June 2]. Available from: https://www.mfds.go.kr/brd/m_824/view.do?seq=41221&srchFr=&srchTo=&srchWord=&srchTp=&itm_seq_1=0&itm_seq_2=0&multi_itm_seq=0&company_cd=&company_nm=&page=55.

3. Antibacterial Activity and Probiotic Properties of Lactic Acid Bacteria Isolated from Traditional Fermented Foods

4. Seo JG, Lee GS, Kim JE, Chung MJ. Development of probiotic products and challenges. KSBB J. 2010;25:303-310.

5. Acetic acid fermentation properties and antioxidant activity of lemongrass vinegar

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