Zobrazeno 1 - 10
of 11
pro vyhledávání: '"D. G. Ataya"'
Publikováno v:
Food and Chemical Toxicology. 36:1085-1094
Probiotic supplementation may provide health benefits, especially for individuals with an underlying disease state that makes them more susceptible to infections. The purpose of this experiment was to evaluate the safety and tolerance of Lactobacillu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43a28dfc21e7cca97dc5c11f71092c3a
https://doi.org/10.1016/s0278-6915(98)00090-8
https://doi.org/10.1016/s0278-6915(98)00090-8
Publikováno v:
Microbial Ecology in Health and Disease; Vol 8, No 2 (1995)
Thirty healthy, male subjects (age I8 to 75 yrs) were used in a two-group, double-blinded, parallel design to evaluate the safety and tolerance of a potential probiotic organism, Lactobacillus reuteri. Subjects ( 15/treatment) consumed two gelatin ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0874c7b27c619840f68ead8d1084144f
https://doi.org/10.3402/mehd.v8i2.8264
https://doi.org/10.3402/mehd.v8i2.8264
Autor:
Cui, Mengjun, Qi, Ce, Yang, Liping, Zhang, Mengyun, Wang, Huiyan, She, Guangtong, Yu, Renqiang, Miao, Tingting, Sun, Jin
Publikováno v:
Food & Function; Feb2020, Vol. 11 Issue 2, p1513-1524, 12p
Publikováno v:
Food & Function; Nov2015, Vol. 6 Issue 11, p3420-3427, 8p
Publikováno v:
Persistent Bacterial Infections; 2000, p145-163, 19p
Autor:
Adriana Farah
Coffee is one of the most popular drinks in the world but what are the health advantages or disadvantages from consuming it? This book covers how health is influenced by the consumption of coffee from protective effects and potential contributions of
Autor:
Peter A Williams, Glyn O Phillips
Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conferenc
Autor:
Helen Saul Case, Andrew W. Saul
This is a book you will want to keep close by. It is a comforting reference resource for natural, drug-free alternatives to know about and consider for healthy everyday supplementation or when traditional medicine is not finding answers.
While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of
Autor:
C. Lacroix
Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pat