Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry
Duygu Ağagündüz, Teslime Özge Şahin, Şerife Ayten, Birsen Yılmaz, Bartu Eren Güneşliol, Pasquale Russo, Giuseppe Spano, Fatih Özoğul
Topics & Concepts
ProbioticFood scienceFermentationKefirLactic acidFermented milk productsDairy industryBiotechnologyBusinessOrganolepticConjugated linoleic acidBacteriaFermentation in food processingHealth benefitsFood industryFunctional foodChemistryBiologyLinoleic acidFatty acidBiochemistryMedicineTraditional medicineGeneticsGABA and Rice ResearchProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides