| Title |
Probiotics - the versatile functional food ingredients
|
|---|---|
| Published in |
Journal of Food Science and Technology, November 2015
|
| DOI | 10.1007/s13197-015-2011-0 |
| Pubmed ID | |
| Authors |
Gareth Gordon Syngai, Ragupathi Gopi, Rupjyoti Bharali, Sudip Dey, G. M. Alagu Lakshmanan, Giasuddin Ahmed |
| Abstract |
Probiotics are live microbes which when administered in adequate amounts as functional food ingredients confer a health benefit on the host. Their versatility is in terms of their usage which ranges from the humans to the ruminants, pigs and poultry, and also in aquaculture practices. In this review, the microorganisms frequently used as probiotics in human and animal welfare has been described, and also highlighted are the necessary criteria required to be fulfilled for their use in humans on the one hand and on the other as microbial feed additives in animal husbandry. Further elaborated in this article are the sources from where probiotics can be derived, the possible mechanisms by which they act, and their future potential role as antioxidants is also discussed. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 298 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Mexico | 1 | <1% |
| Philippines | 1 | <1% |
| Denmark | 1 | <1% |
| Brazil | 1 | <1% |
| Unknown | 294 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 38 | 13% |
| Student > Bachelor | 38 | 13% |
| Researcher | 31 | 10% |
| Student > Ph. D. Student | 23 | 8% |
| Student > Doctoral Student | 15 | 5% |
| Other | 51 | 17% |
| Unknown | 102 | 34% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 64 | 21% |
| Biochemistry, Genetics and Molecular Biology | 30 | 10% |
| Medicine and Dentistry | 22 | 7% |
| Immunology and Microbiology | 16 | 5% |
| Nursing and Health Professions | 8 | 3% |
| Other | 34 | 11% |
| Unknown | 124 | 42% |
Attention Score in Context
This research output has an Altmetric Attention Score of 20. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 11 August 2022.
All research outputs
#1,574,949
of 23,072,295 outputs
Outputs from Journal of Food Science and Technology
#86
of 1,454 outputs
Outputs of similar age
#24,806
of 285,487 outputs
Outputs of similar age from Journal of Food Science and Technology
#2
of 47 outputs
Altmetric has tracked 23,072,295 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 93rd percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,454 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one has done particularly well, scoring higher than 93% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 285,487 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 91% of its contemporaries.
We're also able to compare this research output to 47 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 95% of its contemporaries.