Beneficial Microorganisms in Food and Nutraceuticals

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Liong, Min-Tze (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2015.
• Έκδοση: 1st ed. 2015.
• Σειρά: Microbiology Monographs, 27
• Θέματα: Life sciences.; Microbiology.; Food > Biotechnology.; Nutrition.; Life Sciences.; Food Science.; Applied Microbiology.

This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics...

Πίνακας περιεχομένων:

• From traditional knowledge to the innovative ideas in food bio-preservation by lactic acid bacteria
• Health properties of traditional fermented Mongolian foods
• Microencaspulation Technology and Probiotics
• Effect of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw ‘Satar’
• Leuconostoc as starter and probiotic
• Fermented soymilk as a neutraceutical
• Fermented fish products of Sudan
• Consumerism of probiotics in China
• Probiotics in Dairy
• Current trends and future perspectives on functional foods and nutraceuticals
• Is food the only factor that affects alteration of gut microbiota?- Food colorants from microorganisms.