Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/206230
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dc.contributor.authorPeláez, Carmenes_ES
dc.contributor.authorMartínez-Cuesta, M. Carmenes_ES
dc.contributor.authorRequena, Teresaes_ES
dc.date.accessioned2020-04-02T08:36:38Z-
dc.date.available2020-04-02T08:36:38Z-
dc.date.issued2019-
dc.identifier.citationHow Fermented Foods Feed a Healthy Gut Microbiota: 35-55 (2019)es_ES
dc.identifier.isbn978-3-030-28736-8-
dc.identifier.urihttp://hdl.handle.net/10261/206230-
dc.description.abstractThe microbiota of fermented dairy products contributes to the safety, flavor, and organoleptic qualities of the products. Moreover, metabolites obtained from the fermentation process enhance the milk nutritive value and digestibility, whereas dairy microorganisms could be the perfect carriers for reseeding the gut microbiota. The structural food matrix of fermented milk facilitates the delivery of viable microorganisms to the intestinal tract. Fermented dairy products may be beneficial to human health by improving lactose intolerance symptoms and for the production of bioactive compounds such as vitamins, gamma-amino butyric acid, exopolysaccharides, and bioactive peptides, among others. Also, fermented dairy products contribute to the modulation of the gut microbiota and the prevention of infections, inflammation, and cardiometabolic diseases. Furthermore, fermented dairy products constitute the hallmark of probiotics supply in the food market.es_ES
dc.description.sponsorshipThis work was supported by the Spanish Ministry (Project AGL2016-75951-R), CDTI (INDEKA IDI-20190077) and CYTED (Project P917PTE0537/PCIN-2017-075).es_ES
dc.language.isoenges_ES
dc.publisherSpringer Naturees_ES
dc.relationMINECO/ICTI2013-2016/AGL2016-75951-Res_ES
dc.relationMICIU/ICTI2017-2020/PCIN-2017-075es_ES
dc.relationPCIN-2017-075/AEI/10.13039/501100011033es_ES
dc.relation.isversionofPostprint-
dc.rightsopenAccessen_EN
dc.subjectYogurtes_ES
dc.subjectProbioticses_ES
dc.subjectKefires_ES
dc.subjectFermented dairyes_ES
dc.subjectCheeseses_ES
dc.subjectBioactive compoundses_ES
dc.titleFermented dairy productses_ES
dc.typecapítulo de libroes_ES
dc.identifier.doi10.1007/978-3-030-28737-5_2-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1007/978-3-030-28737-5_2es_ES
dc.contributor.funderMinisterio de Ciencia, Innovación y Universidades (España)es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderAgencia Estatal de Investigación (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100011033es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_3248es_ES
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.openairetypecapítulo de libro-
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