Gut bacterial fermentation of food by-products

Carlota Bussolo de Souza

Research output: ThesisDoctoral ThesisExternal prepared

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Abstract

This thesis addressed some of the challenges modern society faces. This was done by studying the use of food by-products (food processing waste) in the context of modulating the gut microbiota in obesity to obtain health benefits. In this manner, deaths associated with obesity (and T2D, CVD) would be reduced. The results showed the suitability of the tested by-products being used as functional foods for humans, and that the use of food by-products can lead to a healthier profile of the gut microbiota, especially the microbiota originating from obese individuals.
Original languageEnglish
Awarding Institution
  • Maastricht University
Supervisors/Advisors
  • Venema, Koen, Supervisor
  • Dijkhuizen, L., Supervisor, External person
  • Jonkers, Daisy, Co-Supervisor
Award date13 Feb 2019
Place of PublicationMaastricht
Publisher
Print ISBNs9789463234962
DOIs
Publication statusPublished - 2019

Keywords

  • by-products
  • Obesity
  • Gut microbiota

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