Ghent University Academic Bibliography


Project: A microbial approach to soy germ powder as functional food.

project duration
01-JAN-02 – 31-DEC-05
Chronic form the greates cause of mortality in our Western society, mainly because of the western life style and especially nutrition. Via so-called functional foods it might be possible to lower the risk for certain chronic diseases. The goal of this research is to investigate the possible health-promoting effects of soy germ powder combined with probiotic lactic acid bacteria.