Yogurt and other fermented foods as sources of health-promoting bacteria
Author:
Affiliation:
1. Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska, USA
Funder
Mead Johnson Nutrition
Fifth International Yogurt Summit
International Congress of Nutrition
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/nutritionreviews/article-pdf/76/Supplement_1/4/26612024/nuy056.pdf
Reference110 articles.
1. Inclusion of fermented foods in food guides around the world;Chilton;Nutrients,2015
2. Preservation and fermentation: past, present and future;Ross;Int J Food Microbiol,2002
3. Fermented beverages with health-promoting potential: past and future perspectives;Marsh;Trends Food Sci Technol,2014
4. Fermented foods, Lactobacillus, and health;Marco;Microbe,2016
5. Yogurt consumption as a signature of a healthy diet and lifestyle;Tremblay;J Nutr.,2017
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