Strava pro třetí tisíciletí
Food in The Third Millenium
Author(s): Petr Petr, Hana Kalová, Alexandra Soukupová, Zdeněk VelikovskýSubject(s): Health and medicine and law, Demography and human biology
Published by: Vysoká škola evropských a regionálních studií, z. ú.
Keywords: fermentation technologies; probiotics; prebiotics; synbiotics; yoghurt; fermented dry sausages/salami;
Summary/Abstract: The authors present a survey of the development and the importance of fermentative technologies in human nutrition during the long evolution of humankind. The stress is put on the fact, that these technologies produce probiotics, and the products contain prebiotics, which results in synbiotics natural occurence. The almost neglected nutraceutic importance of fermented meat products, mainly fermented dry salami is ellucidated. Salami is/are domestic products, with excellent organoleptic qualities and the present the excellent accessable synbiotic.
Journal: Auspicia
- Issue Year: 2004
- Issue No: 1-2
- Page Range: 87-92
- Page Count: 6
- Language: Czech