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Fermented Foods for Wellness Understanding Processes and Biosensors

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

01.02.2027

Herausgeber

Muhammad Shahzad Aslam + weitere

Verlag

Elsevier

Seitenzahl

380

Maße (L/B)

23,5/19,1 cm

Gewicht

450 g

Sprache

Englisch

ISBN

978-0-443-31650-0

Beschreibung

Portrait

Dr. Muhammad Shahzad Aslam is currently working in the School of Traditional Chinese Medicine, Xiamen University Malaysia. He is recognized as a 1% top reviewer according to Web of Science in 2017, 2018 and 2019 in multidisciplinary, cross-disciplinary, and clinical medicine fields, respectively. He has served as honorary academic editor in several journals and has more than 8 years of experience in peer review and academic editing.

Fatma Cebeci is currently an Assistant Professor at Nutrition and Dietetics Department, Bayburt University. She earned her Bachelor and Master degrees for Food Engineering in Turkiye. Later, she finished her PhD in biomedical sciences at University of East Anglia, UK in 2017. Her research interests are in chemistry and health, the effects of fermented foods and the microbiome.

A. K. Haghi, has written, co-written, edited or co-edited more than 1000 publications, including books, book chapters, and papers in refereed journals with over 3700 citation. He is currently a senior material engineering consultant in the UK. He has received several grants, consulted for several major corporations, and is a frequent speaker to national and international audiences. He has served as a member of the Canadian Research and Development Center of Sciences & Cultures and the Research Chemistry Centre, Coimbra, Portugal and supervised several PhD and MSc theses at the University of Guilan (UG) and co-supervised international doctoral projects. He holds a BSc in urban and environmental engineering from the University of North Carolina and holds two MSc, one in mechanical engineering from North Carolina State University and another one in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne.

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

01.02.2027

Herausgeber

Verlag

Elsevier

Seitenzahl

380

Maße (L/B)

23,5/19,1 cm

Gewicht

450 g

Sprache

Englisch

ISBN

978-0-443-31650-0

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Fermented Foods for Wellness

  • SECTION 1
    1. Introduction
    2. Fermented Foods: Nature's Microbial Magic
    3. The Link Between Fermented Foods and Inflammation
    4. Fermented Foods for Digestive Wellness
    5. Fermented Foods as Anti-Inflammatory Allies
    6. Harnessing the Power of Fermented Foods
    7. Nutrition and Health Integration in Child and Maternal Mental Health: Exploring the Role of Fermented Foods in Mitigating Inflammation
    8. Extraction and identification of functional bioactive compounds from fermented food
    9. The role of turmeric in functional food as an anti-inflammatory agent
    10. Understand the Inflammatory mechanism of Miso
    11. Immunomodulator and Inflammation study of Kefir
    12. Fermented Foods Identification Through Advanced Biosensor Detection
    13. Recent Advances in Electrochemical Biosensors and Sensors for Food Authentication
    14. Electrochemical Biosensors for Screening of Food-borne Pathogens

    SECTION 2 Industrial fermentation processes
    15. Introduction to Fermentation Engineering Process
    16. Sustainable Fermentation Technology
    17. Chemistry and Chemical Engineering for Sustainable Development of Fermented food
    18. Thermodynamic investigation of Fermented food
    19. Conclusion