Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/343309
Type: Artigo
Title: Probiotics and prebiotics as functional foods: state of the art
Author: Khaneghah, Amin Mousavi
Fakhri, Yadolah
Technology
Abstract: Foods, besides their nutritional value, are used to be as a tool in maintaining of physical and mental well-being and prevent disease. Based on the definition of Functional foods as foods, which may offer health benefits beyond basic nutrition, functional foods, are categorized as foods, not medicine. Among the last decades, the growing market for functional foods, representing both opportunities and challenges to food producers as well academic sections to cover such demand and furthermore conquer the acceptance of consumer. In this article, an overview regarding the probiotics as well as prebiotics as outstanding components of functional foods, compatibility and their use in food products have been reviewed
Subject: Alimentos funcionais
Country: Emirados Árabes
Editor: Bentham Science Publishers
Rights: Fechado
Identifier DOI: 10.2174/1573401314666180416120241
Address: http://www.eurekaselect.com/161293/article
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

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