Beneficial Microorganisms in Food and Nutraceuticals
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...
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2015, 2015
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| Edition: | 1st ed. 2015 |
| Series: | Microbiology Monographs
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| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 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