Beneficial Microorganisms in Food and Nutraceuticals

Nonfiction, Science & Nature, Science, Biological Sciences, Biochemistry, Microbiology
Cover of the book Beneficial Microorganisms in Food and Nutraceuticals by , Springer International Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9783319231778
Publisher: Springer International Publishing Publication: December 11, 2015
Imprint: Springer Language: English
Author:
ISBN: 9783319231778
Publisher: Springer International Publishing
Publication: December 11, 2015
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Springer International Publishing

Cover of the book Information and Communication Technology for Intelligent Systems (ICTIS 2017) - Volume 1 by
Cover of the book Archaeoastronomy by
Cover of the book Co-Creation and Well-Being in Tourism by
Cover of the book The Teaching and Learning of Statistics by
Cover of the book Local Anaesthesia in Dentistry by
Cover of the book Perspectives in Lie Theory by
Cover of the book Pseudomonas: Molecular and Applied Biology by
Cover of the book The Business of Banking by
Cover of the book Machine Learning and Data Mining in Pattern Recognition by
Cover of the book Discontinuous Galerkin Method by
Cover of the book Modeling and Optimization: Theory and Applications by
Cover of the book Stochastic Partial Differential Equations by
Cover of the book Metaheuristic Algorithms for Image Segmentation: Theory and Applications by
Cover of the book Fetal Alcohol Spectrum Disorders in Adults: Ethical and Legal Perspectives by
Cover of the book The Lower Limb Tendinopathies by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy