Mostrar el registro sencillo del ítem

dc.contributor.author
Vinderola, Celso Gabriel  
dc.contributor.author
Burns, Patricia Graciela  
dc.contributor.other
Gomes da Cruz, Adriano  
dc.contributor.other
Ranadheera, C. Senaka  
dc.contributor.other
Nazzaro, Filomena  
dc.date.available
2021-12-17T17:49:34Z  
dc.date.issued
2021  
dc.identifier.citation
Vinderola, Celso Gabriel; Burns, Patricia Graciela; The biotics family; Elsevier; 2021; 1-11  
dc.identifier.isbn
978-0128196625  
dc.identifier.uri
http://hdl.handle.net/11336/148962  
dc.description.abstract
What is called ´the biotics family´ refers to a set of terms that have emerged lately in the fields of health, nutrition, and food technology. The first three members of this family, and for which there are consensus definitions, are probiotic, prebiotic, and synbiotic. In the last decade, this family has grown significantly with the incorporation of many related words containing the ´biotic´ suffix such as psychobiotic, immunobiotic, oncobiotic, enterobiotic, oralbiotic, postbiotic, paraprobiotic, proteobiotic, among others. The main problem of the uncontrolled expansion of this family is the proliferation of overlapping, misleading, or poorly defined terms, often lacking consensus on how to define them.This chapter proposes to take a look at these terms and provides a discussion to avoid the misuse of them.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
PROBIOTICS  
dc.subject
PREBIOTICS  
dc.subject
FUNCTIONALITY  
dc.subject
POSTBIOTICS  
dc.subject
SYNBIOTICS  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
The biotics family  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2021-12-13T18:55:38Z  
dc.journal.pagination
1-11  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
dc.description.fil
Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; Argentina  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/B9780128196625000148?via%3Dihub  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/https://doi.org/10.1016/B978-0-12-819662-5.00014-8  
dc.conicet.paginas
346  
dc.source.titulo
Probiotics and Prebiotics in Foods: Challenges, Innovations, and Advances  

Archivos asociados
Tamaño: 157.2Kb
Formato: PDF
.