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dc.contributor.authorKarataş, Şeyda Merve
dc.contributor.authorYıldırım, Tuğçe
dc.contributor.authorOba, Şirin
dc.date.accessioned2023-02-01T12:19:23Z
dc.date.available2023-02-01T12:19:23Z
dc.date.issued2022en_US
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/15428052.2022.2135156
dc.identifier.urihttps://hdl.handle.net/20.500.12440/5708
dc.description.abstractIn recent years, interest in probiotics has increased as functional foods improve quality of life and consumers become more health-conscious. The European Food Safety Authority (EFSA) has determined that all common probiotics are safe for the general population. However, this definition does not guide the outcomes of using probiotics in people with diseases that favor them, as there are no strict regulations governing applicable trademark law and the manufacture of probiotics. For this reason, Probiotics are recognized to be beneficial for the majority of patients during treatment; however, patients with weakened immune systems may be at risk for bacteremia, endocarditis, and peritonitis. There are no necessary standards regarding safety and use protocols for probiotics. More information is needed on their use before recommending probiotics to treat or prevent disease in privileged groups. These products may be considered a public health concern by reviewing information on the use of probiotics to predict the likelihood of side effects in vulnerable groups (young children, the elderly, and pregnant women).en_US
dc.description.sponsorshipAmasya Universityen_US
dc.language.isoengen_US
dc.publisherTayloren_US
dc.relation.ispartofJournal of Culinary Science & Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectProbioticen_US
dc.subjectsafetyen_US
dc.subjectfunctional fooden_US
dc.subjecthealthen_US
dc.titleProbiotics Safety Aspect of Functional Foodsen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Başka Kurum Yazarıen_US
dc.description.wospublicationid000870165900001en_US
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0002-5221-1681en_US
dc.contributor.institutionauthorkarataş, Şeyda Merve
dc.identifier.doi10.1080/15428052.2022.2135156en_US
dc.authorwosidHGB-7529-2022en_US
dc.authorscopusid57201659782en_US


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