New Trends in the Development of Products with Probiotics, Prebiotics, Symbiotics, Paraprobiotics and Postbiotics

Abstract In recent years, the transition in the population's lifestyle, associated with healthier habits, has generated the need to consume more nutritious foods. Thus, functional foods gained space in scientific research and food industry, bringing formulations that incorporate substances such as p...

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Detalhes bibliográficos

Principais autores:	Natasha Cunha, Samiria de Jesus Lopes Santos-Sodré, Barbara Elisabeth Teixeira-Costa, Orquídea Vasconcelos dos Santos
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Instituto de Tecnologia do Paraná (Tecpar) 2025-05-01
coleção:	Brazilian Archives of Biology and Technology
Assuntos:	Bioactivity probiotic microorganisms functional food beneficial health food technology.
Acesso em linha:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132025000101200&lng=en&tlng=en
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