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Ernährungstherapie

  • K. Kraft
  • R. Stange
  • S. Schmidt
  • H. Oberritter
  • H. Quirin
  • C. Leitzmann
  • G. Schönberger
  • H. Lützner
  • F. Wilhelmi de Toledo
  • O. Adam
  • M. Burkard
  • K. Huth
  • T. Weustenfeld
Chapter
  • 59 Downloads

Zusammenfassung

Fermentation zählt zu den ältesten Konservierungsverfahren. Dabei werden Lebensmittel einer milchsauren Vergärung ausgesetzt, die die Nährstoffzusammensetzung verändert. Neben Geschmack und Geruch ändern sich somit auch die ernährungsphysiologisch bedeutsamen Parameter. In Mitteleuropa sind vor allem fermentierte Milchprodukte (Jogurt) von Bedeutung.

Stichworte

milchsaure Vergärung Kohlenhydratabbau Konservierung probiotische Bakterienstämme Jogurt Laktoseintoleranz Milchsäurebakterien Cholesterinspiegel Kolonisationsresistenz Bakteriocine gastrointestinale Infektionen Infektionen der Vagina Krebs. 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2004

Authors and Affiliations

  • K. Kraft
  • R. Stange
  • S. Schmidt
  • H. Oberritter
  • H. Quirin
  • C. Leitzmann
  • G. Schönberger
  • H. Lützner
  • F. Wilhelmi de Toledo
  • O. Adam
  • M. Burkard
  • K. Huth
  • T. Weustenfeld

There are no affiliations available

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