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Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition

Department of Clinical Biochemistry, Paediatric Institute, College of Medicine, Jagiellonian University, 30-663 Krakow, Poland
Department of Chemistry & Physics, Agricultural University, 31-459 Krakow, Poland
Nantes Nanotechnological Systems, 57-900 Bolesławiec, Poland
Author to whom correspondence should be addressed.
Appl. Sci. 2020, 10(4), 1470;
Received: 16 January 2020 / Revised: 16 February 2020 / Accepted: 17 February 2020 / Published: 21 February 2020
(This article belongs to the Special Issue Novel Achievements in Food Analytical Methodologies)
The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry. View Full-Text
Keywords: consumer preferences; functional food; nutraceuticals; probiosis; taste consumer preferences; functional food; nutraceuticals; probiosis; taste
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MDPI and ACS Style

Tomasik, P.; Tomasik, P. Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition. Appl. Sci. 2020, 10, 1470.

AMA Style

Tomasik P, Tomasik P. Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition. Applied Sciences. 2020; 10(4):1470.

Chicago/Turabian Style

Tomasik, Przemysław, and Piotr Tomasik. 2020. "Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition" Applied Sciences 10, no. 4: 1470.

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