Prebiotics : Present and future in food science and technology

By Yanbo Wang. 2009

340 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/ea793b50e470b49bf03955b2c39443f6261fe387

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Citations in the corpus

SOLID STATE AND SUBMERGED FERMENTATION FOR THE PRODUCTION OF BIOACTIVE SUBSTANCES: A COMPARATIVE STUDY (2012, background): “They have been used in a variety of industries such as pharmaceuticals (Demain, 1999) and food (Rossi, 2009; Daverey and Pakshirajan, 2009), especially in the field of probiotics (Dharmaraj, 2010) and prebiotics (Wang, 2009).”
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei (2014, background): “Inulin is used as a functional food ingredient that offers a unique combination of interestingnutritional properties and important technological benefits (De Gennaro et al., 2000; Franck & De Leenheer, 2005; Wang, 2009; Pinheirode de Souza Oliveira, Perego, Nogueira de Oliveira & Converti, 2012).”
Effects of Probiotics, Prebiotics, and Synbiotics on Human Health (2017, background): “The last criterion of the classification assumes that a prebiotic must be able to withstand food processing conditions and remained unchanged, non-degraded, or chemically unaltered and available for bacterial metabolism in the intestine [132].”
Microbial ecology of the gastrointestinal tract of fish and the potential application of probiotics and prebiotics in finfish aquaculture (2009, background): “(Ouwehand et al. 2005; Mussatto and Mancilha 2007; Wang 2009).”
Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases (2011, background): “Hence, they are intact in the large bowel and are used as a preferential substrate by anaerobic bacteria such as bifidobacteria and lactobacilli [38,39].”
The role of microorganisms in achieving the sustainable development goals (2018, background): “…ﬁ rst, they will be able to produce their foods; second, they will be (De Vrese and Schrezenmeir, 2008; Manning and Gibson, 2004; Mizock, 2015; Wang, 2009; Williams, 2010) (Balbi, 2004; Bergmann and Sicher, 1952; Finkelstein et al., 1996; Fleming, 1944; Lerner, 2004; Rosefort et al., 2004…”