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dc.contributor.authorOba, Sirin
dc.contributor.authorYildirim, Tugce
dc.contributor.authorKaratas, Seyda Merve
dc.date.accessioned2024-03-12T19:29:37Z
dc.date.available2024-03-12T19:29:37Z
dc.date.issued2022
dc.identifier.issn1542-8052
dc.identifier.issn1542-8044
dc.identifier.urihttps://doi.org/10.1080/15428052.2022.2135156
dc.identifier.urihttps://hdl.handle.net/20.500.12450/2363
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 university [000000000]en_US
dc.description.sponsorshipThe work was supported by the amasya university [000000000].en_US
dc.language.isoengen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofJournal Of Culinary Science & Technologyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_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.departmentAmasya Üniversitesien_US
dc.authoridKaratas, Seyda Merve/0000-0002-5221-1681
dc.authoridYILDIRIM, Tugce/0000-0001-8465-5677
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-85140104822en_US
dc.identifier.doi10.1080/15428052.2022.2135156
dc.department-temp[Oba, Sirin] Amasya Univ, Suluova Vocat Sch, Dept Food Proc, TR-05005 Amasya, Turkey; [Yildirim, Tugce] Amasya Univ, Inst Sci, Dept Biotechnol, Amasya, Turkey; [Karatas, Seyda Merve] Gumushane Univ, Dept Food Engn, Gumushane, Turkeyen_US
dc.identifier.wosWOS:000870165900001en_US
dc.authorwosidOba, Şirin/ACT-1704-2022
dc.authorwosidKaratas, Seyda Merve/HGB-7529-2022


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