Beneficial Microorganisms in Food and Nutraceuticals

Inbunden, Engelska, 2015

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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.

Produktinformation

Utgivningsdatum2015-12-18
Mått155 x 235 x 22 mm
Vikt617 g
FormatInbunden
SpråkEngelska
SerieMicrobiology Monographs
Antal sidor290
Upplaga15001
FörlagSpringer International Publishing AG
ISBN9783319231761

Tillhör följande kategorier

Folkhälsa och hälsopedagogik inom Medicin
Biokemisk teknik inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik
Biologi inom Naturvetenskap och teknik
Biokemi inom Naturvetenskap och teknik

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.