Main content
Health benefits of novel fermented foods: A narrative systematic review
- MÜZEYYEN BERKEL KAŞIKÇI
- Amaury Gérard
- Aline Issa
- Sümeyye Kabakcı
- Zsolt Zalan
- Taner Şar
- Guy Vergères
- Smilja Todorovic
- Mustafa Guzel
- Emine Dincer
- Nurcan Baglam
- Hazal Ozyurt
Date created: | Last Updated:
: DOI | ARK
Creating DOI. Please wait...
Category: Project
Description: This study protocol is one among the 16 study protocols of reviews conducted by the working group 3 (WG3) of the COST Action CA20128 - Promoting Innovation of Fermented Foods (PIMENTO). These reviews summarize the evidence for a set of 16 functional properties of fermented foods. WG3 reviews follow the guidance of the European Food Safety Authority (EFSA) “Scientific and technical guidance for the preparation and presentation of a health claim application” (EFSA Panel on Dietetic Products, 2021b). This study protocol (PIMENTO-SP-S8) describes the workflow aimed at reviewing the potential health benefits of novel fermented foods. The review based on this study protocol uses the EFSA guidance.
Start managing your projects on the OSF today.
Free and easy to use, the Open Science Framework supports the entire research lifecycle: planning, execution, reporting, archiving, and discovery.