Beneficial Microbes in Fermented and Functional Foods (eBook, PDF)
Redaktion: Rai V, Ravishankar; Bai, Jamuna A.
Beneficial Microbes in Fermented and Functional Foods (eBook, PDF)
Redaktion: Rai V, Ravishankar; Bai, Jamuna A.
- Format: PDF
- Merkliste
- Auf die Merkliste
- Bewerten Bewerten
- Teilen
- Produkt teilen
- Produkterinnerung
- Produkterinnerung
![](https://bilder.buecher.de/images/aktion/tolino/tolino-select-logo.png)
Hier können Sie sich einloggen
![](https://bilder.buecher.de/images/aktion/tolino/tolino-select-logo.png)
Bitte loggen Sie sich zunächst in Ihr Kundenkonto ein oder registrieren Sie sich bei bücher.de, um das eBook-Abo tolino select nutzen zu können.
This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.
- Geräte: PC
- mit Kopierschutz
- eBook Hilfe
- Größe: 17.42MB
Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.
- Produktdetails
- Verlag: Taylor & Francis
- Seitenzahl: 600
- Erscheinungstermin: 17. Dezember 2014
- Englisch
- ISBN-13: 9781482206630
- Artikelnr.: 42366299
- Verlag: Taylor & Francis
- Seitenzahl: 600
- Erscheinungstermin: 17. Dezember 2014
- Englisch
- ISBN-13: 9781482206630
- Artikelnr.: 42366299
Chinese Traditional Fermented Foods. Tailor-Made Starter Cultures for
Preserving the Uniqueness of Traditional Cheeses. Starter and Adjunct
Microbial Cultures Used in the Manufacture of Fermented and/or Cured or
Ripened Meat and Dairy Products. Microbiological and Biochemical
Characteristics of Spanish Fermented Sausages. Exploring Phage Ecology,
Genetics, and Impact in Food Fermentations. Functional Fermented Whey
Foods: Their Role in Human Health. Overview of the Functional Lactic Acid
Bacteria in Fermented Milk Products. Significance of Biogenic Amines in
Fermented Foods and Methods of Their Control. FUNCTIONAL FOODS: PROBIOTICS,
PREBIOTICS, AND SYNBIOTICS. Probiotics in Health and Diseases. Probiotics
and Prebiotics in Fruits and Vegetables: Technological and Sensory Aspects.
Research and Development of Probiotic Products from Vegetable Bases: A New
Alternative for Consuming Functional Food. Probiotic Bacteria in Functional
Meat Products. Use of Encapsulation Technology for Improving the Viability
of Probiotics. Microencapsulating Bioactives for Food. Use of High-Pressure
Homogenization for Improving the Quality and Functionality of Probiotics.
Role of Bifidobacteria in the Production of Bioactive Compounds and
Detoxification of Harmful Compounds. Intestinal Microbiota as a Source of
Probiotic Bifidobacterium Strains: Challenges and Opportunities for the
Development of Functional Foods. Gastroprotective Effects of
Bifidobacterium bifidum BF-1 and B. bifidum Strain Yakult. Bacillus
Probiotics and Biologicals for Improving Animal and Human Health: Current
Applications and Future Prospects. HEALTH BENEFITS OF PROBIOTICS AND
FUNCTIONAL FOODS. Probiotics, Prebiotics, and Synbiotics for Gut Health
Benefits. Probiotics: Interactions with Gut Microbiota and Emerging Trends.
Health Benefits of Symbiotic Functional Food Products. Modulation of Gut
Microflora in the Prevention of Atherosclerosis and Cancer Using Probiotics
and Prebiotics. Potential Application of Probiotics in Improving Human
Health and Enhancing Brain Function and Memory. Probiotics: Live Medicines
in Human Gut. MICROBES IN FERMENTED AND FUNCTIONAL FOODS. Role of Lactic
Acid Bacteria in Wine. Probiotics: Potential Role in Protection against
Cancer Driven by Dietary Xenobiotics. Role of Microbes and Their Diversity
in Fermented Foods. Application of Adjunct Cultures and Their Influence on
the Sensory Properties of Hard and Semi-Hard Cheese Varieties. Application
of Dairy Propionic Acid Bacteria in Fermented Foods and Probiotics.
Chinese Traditional Fermented Foods. Tailor-Made Starter Cultures for
Preserving the Uniqueness of Traditional Cheeses. Starter and Adjunct
Microbial Cultures Used in the Manufacture of Fermented and/or Cured or
Ripened Meat and Dairy Products. Microbiological and Biochemical
Characteristics of Spanish Fermented Sausages. Exploring Phage Ecology,
Genetics, and Impact in Food Fermentations. Functional Fermented Whey
Foods: Their Role in Human Health. Overview of the Functional Lactic Acid
Bacteria in Fermented Milk Products. Significance of Biogenic Amines in
Fermented Foods and Methods of Their Control. FUNCTIONAL FOODS: PROBIOTICS,
PREBIOTICS, AND SYNBIOTICS. Probiotics in Health and Diseases. Probiotics
and Prebiotics in Fruits and Vegetables: Technological and Sensory Aspects.
Research and Development of Probiotic Products from Vegetable Bases: A New
Alternative for Consuming Functional Food. Probiotic Bacteria in Functional
Meat Products. Use of Encapsulation Technology for Improving the Viability
of Probiotics. Microencapsulating Bioactives for Food. Use of High-Pressure
Homogenization for Improving the Quality and Functionality of Probiotics.
Role of Bifidobacteria in the Production of Bioactive Compounds and
Detoxification of Harmful Compounds. Intestinal Microbiota as a Source of
Probiotic Bifidobacterium Strains: Challenges and Opportunities for the
Development of Functional Foods. Gastroprotective Effects of
Bifidobacterium bifidum BF-1 and B. bifidum Strain Yakult. Bacillus
Probiotics and Biologicals for Improving Animal and Human Health: Current
Applications and Future Prospects. HEALTH BENEFITS OF PROBIOTICS AND
FUNCTIONAL FOODS. Probiotics, Prebiotics, and Synbiotics for Gut Health
Benefits. Probiotics: Interactions with Gut Microbiota and Emerging Trends.
Health Benefits of Symbiotic Functional Food Products. Modulation of Gut
Microflora in the Prevention of Atherosclerosis and Cancer Using Probiotics
and Prebiotics. Potential Application of Probiotics in Improving Human
Health and Enhancing Brain Function and Memory. Probiotics: Live Medicines
in Human Gut. MICROBES IN FERMENTED AND FUNCTIONAL FOODS. Role of Lactic
Acid Bacteria in Wine. Probiotics: Potential Role in Protection against
Cancer Driven by Dietary Xenobiotics. Role of Microbes and Their Diversity
in Fermented Foods. Application of Adjunct Cultures and Their Influence on
the Sensory Properties of Hard and Semi-Hard Cheese Varieties. Application
of Dairy Propionic Acid Bacteria in Fermented Foods and Probiotics.