Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products-Reference-Cited by-同舟云学术

Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products

Published:2021-11-30 Issue: Volume: Page:1-23
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Sharma Heena¹^ORCID,Ozogul Fatih²^ORCID,Bartkiene Elena³^ORCID,Rocha João Miguel⁴^ORCID

Affiliation:

1. Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India

2. Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey

3. Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania

4. Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto FEUP), Porto, Portugal

Funder

European Cooperation in Science and Technology

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.2007844

Reference203 articles.

1. Microbiota and Metabolite Profiling Combined With Integrative Analysis for Differentiating Cheeses of Varying Ripening Ages

2. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

3. A review: chemical, microbiological and nutritional characteristics of kefir

4. Cholesterol-Lowering Effect of Probiotic Yogurt in Comparison with Ordinary Yogurt in Mildly to Moderately Hypercholesterolemic Subjects

5. In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

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