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Beneficial microorganisms i...

Beneficial microorganisms in food and nutraceuticals

Liong, Min-Tze.

Springer 2015.

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monografia Rebiun32145013 https://catalogo.rebiun.org/rebiun/record/Rebiun32145013 221212s2015 che 0|0 ||eng d 978-3-319-79455-6 ULL0642212 ULL 579.67 613.2.099 Beneficial microorganisms in food and nutraceuticals editor Min-Tze Liong. Switzerland Springer 2015. Switzerland Switzerland Springer VIII, 290 p. il. col. 24 cm VIII, 290 p. Microbiology Monographs 27 Índice de contenidos: From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Acid Bacteria -- Health Properties of Traditional Fermented Mongolian Milk Foods -- Microencapsulation of Probiotic Bacteria -- Effects of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw ‘Satar’ -- Leuconostoc spp. as Starters and Their Beneficial Roles in Fermented Foods -- Fermented Soymilk as a Nutraceutical-- Fermented Fish Products in Sudan -- Consumerism of Probiotics in China -- Probiotics in Dairy Products -- Current Trends and Future Perspectives on Functional Foods and Nutraceuticals -- Roles of Probiotics on Lifelong Diversifications of Gut Microbiota -- Food Colorant from Microorganisms. Nutrición Microbiología Liong, Min-Tze.

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monografia Rebiun32145013 https://catalogo.rebiun.org/rebiun/record/Rebiun32145013 221212s2015 che 0|0 ||eng d 978-3-319-79455-6 ULL0642212 ULL 579.67 613.2.099 Beneficial microorganisms in food and nutraceuticals editor Min-Tze Liong. Switzerland Springer 2015. Switzerland Switzerland Springer VIII, 290 p. il. col. 24 cm VIII, 290 p. Microbiology Monographs 27 Índice de contenidos: From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Acid Bacteria -- Health Properties of Traditional Fermented Mongolian Milk Foods -- Microencapsulation of Probiotic Bacteria -- Effects of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw ‘Satar’ -- Leuconostoc spp. as Starters and Their Beneficial Roles in Fermented Foods -- Fermented Soymilk as a Nutraceutical-- Fermented Fish Products in Sudan -- Consumerism of Probiotics in China -- Probiotics in Dairy Products -- Current Trends and Future Perspectives on Functional Foods and Nutraceuticals -- Roles of Probiotics on Lifelong Diversifications of Gut Microbiota -- Food Colorant from Microorganisms. Nutrición Microbiología Liong, Min-Tze.