Yogurt and other fermented foods as sources of health-promoting bacteria

Author:

Kok Car Reen1,Hutkins Robert1

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)

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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