Descripción del título
Beneficial Microorganisms i...
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 such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health
Monografía
monografia Rebiun17478279 https://catalogo.rebiun.org/rebiun/record/Rebiun17478279 151211s2015 gw | s |||| 0|eng d 9783319231778 978-3-319-23177-8 9783319231761 10.1007/978-3-319-23177-8. doi UPNA0452262 UMA.RE Beneficial Microorganisms in Food and Nutraceuticals Recurso electrónico] edited by Min-Tze Liong 1st ed. 2015 Servicio en línea New York [etc.] Springer New York [etc.] New York [etc.] Springer VIII, 290 p. 66 il., 53 il. en color VIII, 290 p. 66 il., 53 il. en color Microbiology Monographs 1862-5576 27 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 {u2018}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 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 such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health Modo de acceso: Word Wide Web Modo de acceso: World Wide Web Springer (e-Books) Life sciences Microbiology Food- Biotechnology Nutrition Life Sciences Microbiology Nutrition Food Science Applied Microbiology Liong, Min-Tze SpringerLink Books (Servicio en línea) Microbiology Monographs 1862-5576 27