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Probiotic Fortified Foods - Current Problems and Threats Cover

Probiotic Fortified Foods - Current Problems and Threats

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 29 (2025): Issue 1 (June 2025)
By: Iwona Drożdż and  Małgorzata Makarewicz  
Open Access
|Sep 2025

Authors

Iwona Drożdż

Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Krakow, Poland

Małgorzata Makarewicz

m.makarewicz@urk.edu.pl

Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Krakow, Poland
DOI: https://doi.org/10.2478/aucft-2025-0001 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 1 - 28
Submitted on: Feb 28, 2025
|
Accepted on: May 28, 2025
|
Published on: Sep 22, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
fermented food,
probiotics,
functional food,
enhanced cell viability,
stress factors
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2025 Iwona Drożdż, Małgorzata Makarewicz, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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