Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Guarner, Francisco | - |
| dc.creator | Perdigon, Gabriela del Valle | - |
| dc.creator | Corthier, Gérard | - |
| dc.creator | Salminen, Seppo | - |
| dc.creator | Koletzko, Berthold | - |
| dc.creator | Morelli, Lorenzo | - |
| dc.date | 2018-08-23T21:35:50Z | - |
| dc.date | 2018-08-23T21:35:50Z | - |
| dc.date | 2005-06 | - |
| dc.date | 2018-08-21T14:03:56Z | - |
| dc.date.accessioned | 2019-04-29T15:51:44Z | - |
| dc.date.available | 2019-04-29T15:51:44Z | - |
| dc.date.issued | 2005-06 | - |
| dc.identifier | Guarner, Francisco; Perdigon, Gabriela del Valle; Corthier, Gérard; Salminen, Seppo; Koletzko, Berthold; et al.; Should yoghurt cultures be considered probiotic?; Cambridge University Press; British Journal of Nutrition; 93; 6; 6-2005; 783-786 | - |
| dc.identifier | 0007-1145 | - |
| dc.identifier | http://hdl.handle.net/11336/56926 | - |
| dc.identifier | 1475-2662 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/304002 | - |
| dc.description | Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics. | - |
| dc.description | Fil: Guarner, Francisco. Universidad Hospital Vall d’Hebron. Unidad de Investigación del Sistema Digestivo; España | - |
| dc.description | Fil: Perdigon, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina | - |
| dc.description | Fil: Corthier, Gérard. Institut National de la Recherche Agronomique; Francia | - |
| dc.description | Fil: Salminen, Seppo. University of Turku. Functional Foods Forum. Food Development, Health Biosciences Program; Finlandia | - |
| dc.description | Fil: Koletzko, Berthold. University of Munich. Metabolic Diseases and Nutrition; Alemania | - |
| dc.description | Fil: Morelli, Lorenzo. Università Cattolica del Sacro Cuore; Italia | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Cambridge University Press | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1079/BJN20051428 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/should-yoghurt-cultures-be-considered-probiotic/C8BDCDE1A645B0E0EA11DFB0FBA81B42 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | BACTERIA | - |
| dc.subject | FUNCTIONAL FOOD | - |
| dc.subject | MARKET REGULATION | - |
| dc.subject | PROBIOTIC DEFINITION | - |
| dc.subject | Inmunología | - |
| dc.subject | Medicina Básica | - |
| dc.subject | CIENCIAS MÉDICAS Y DE LA SALUD | - |
| dc.title | Should yoghurt cultures be considered probiotic? | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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