| Titre : | Nutrition reviews, Vol. 76, suppl 1 - 2018 |
| Type de document : | Bulletin : Périodique |
| Paru le : | 01/12/2018 |
| Année de publication : | 2018 |
| Langues: | Anglais |
| Disponible en ligne : | Oui |
| En ligne : | https://login.ezproxy.vinci.be/login?url=https://academic.oup.com/nutritionreviews/article/76/12/861/5092635 |
Dépouillements
Article
Increased consumption of yogurt, kefir, and other fermented foods has been driven, in part, by the health benefits these products may confer. Epidemiological studies have shown that the consumption of fermented foods is associated with reduced r[...]
Article
This review will explore the observational and mechanistic evidence supporting the hypothesis that fermented milk consumption has beneficial effects on metabolism. Live cultures in fermented dairy are thought to contribute to gut microbial balan[...]
Article
In the modern food technology era, one of the aims of food safety and quality is to eliminate or reduce the number of microorganisms in food. This may now be changing. In particular, the importance of live microorganisms as beneficial food const[...]
Exemplaires (1)
| Cote | Support | Localisation | Section | Disponibilité |
|---|---|---|---|---|
| REV | Périodique papier | Woluwe | Espace revues | Consultation sur place uniquement Exclu du prêt |
