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Hittade 2 avhandlingar som matchar ovanstående sökkriterier.

1. 1. Fermentation of barley flour with Lactobacillus reuteri : a source of bioactive compounds against a leaky gut?

   Författare :Anton Pallin; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES;

   Sammanfattning : Fermentation of foodstuffs has beneficial effects on shelf life, taste and texture and possibly also health of the consumer. Products containing microbes with beneficial health effects for the host are defined as probiotics. LÄS MER

3. 2. Improving the functional properties of Lactobacillus reuteri

   Författare :Anton Pallin; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES;

   Sammanfattning : Lactobacillus reuteri is one of the most clinically studied probiotic bacteria. It has e.g. been shown to reduce the incidence and alleviate infantile colic and acute diarrhoea in children aged 3-60 months. LÄS MER