Nutraceutical production with food-grade
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Jeroen Hugenholtz; Eddy J Smid
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Article
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2002
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Elsevier Science
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English
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Over the past few years a number of new food ingredients labelled as being nutraceuticals have been launched on the food and pharmaceutical market. These include components that have a proven beneficial effect on human health, such as low-calorie sugars and B vitamins. Lactic acid bacteria, in parti