Beneficial Microbes in Fermented and Functional Foods
eBook - PDF

Beneficial Microbes in Fermented and Functional Foods

  1. 600 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Beneficial Microbes in Fermented and Functional Foods

About this book

In recent years, the potential health benefits of fermented and functional foods have made them increasingly popular among consumers. A complete overview of the physiology and functional aspects of microbes present in fermented foods and used as functional foods, Beneficial Microbes in Fermented and Functional Foods explores recent advances and pro

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Yes, you can access Beneficial Microbes in Fermented and Functional Foods by Ravishankar Rai V, Jamuna A. Bai, Ravishankar Rai V,Jamuna A. Bai in PDF and/or ePUB format, as well as other popular books in Medicine & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2014
Print ISBN
9781482206623
eBook ISBN
9781482206630
Edition
1
Topic
Medicine
Subtopic
Nutrition, Dietics & Bariatrics

Table of contents

  1. Front Cover
  2. Contents
  3. Preface
  4. Acknowledgments
  5. Editors
  6. Contributors
  7. Chapter 1: Diversity of Lactic Acid Bacteria in Chinese Traditional Fermented Foods
  8. Chapter 2: Tailor-Made Starter Cultures for Preserving the Uniqueness of Traditional Cheeses
  9. Chapter 3: Starter and Adjunct Microbial Cultures Used in the Manufacture of Fermented and/or Cured or Ripened Meat and Dairy Products
  10. Chapter 4: Microbiological and Biochemical Characteristics of Spanish Fermented Sausages
  11. Chapter 5: Exploring Phage Ecology, Genetics, and Impact in Food Fermentations
  12. Chapter 6: Functional Fermented Whey Foods: Their Role in Human Health
  13. Chapter 7: Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products
  14. Chapter 8: Significance of Biogenic Amines in Fermented Foods and Methods of Their Control
  15. Chapter 9: Probiotics in Health and Diseases
  16. Chapter 10: Probiotics and Prebiotics in Fruits and Vegetables: Technological and Sensory Aspects
  17. Chapter 11: Research and Development of Probiotic Products from Vegetable Bases: A New Alternative for Consuming Functional Food
  18. Chapter 12: Probiotic Bacteria in Functional Meat Products
  19. Chapter 13: Use of Encapsulation Technology for Improving the Viability of Probiotics
  20. Chapter 14: Microencapsulating Bioactives for Food
  21. Chapter 15: Use of High-Pressure Homogenization for Improving the Quality and Functionality of Probiotics
  22. Chapter 16: Role of Bifidobacteria in the Production of Bioactive Compounds and Detoxification of Harmful Compounds
  23. Chapter 17: Intestinal Microbiota as a Source of Probiotic Bifidobacterium Strains: Challenges and Opportunities for the Development of Functional Foods
  24. Chapter 18: Gastroprotective Effects of Bifidobacterium bifidum BF-1 and B. bifidum Strain Yakult
  25. Chapter 19: Bacillus Probiotics and Biologicals for Improving Animal and Human Health: Current Applications and Future Prospects
  26. Chapter 20: Probiotics, Prebiotics, and Synbiotics for Gut Health Benefits
  27. Chapter 21: Probiotics: Interactions with Gut Microbiota and Emerging Trends
  28. Chapter 22: Health Benefits of Symbiotic Functional Food Products
  29. Chapter 23: Modulation of Gut Microflora in the Prevention of Atherosclerosis and Cancer Using Probiotics and Prebiotics
  30. Chapter 24: Potential Application of Probiotics in Improving Human Health and Enhancing Brain Function and Memory
  31. Chapter 25: Probiotics: Live Medicines in Human Gut
  32. Chapter 26: Role of Lactic Acid Bacteria in Wine
  33. Chapter 27: Probiotics: Potential Role in Protection against Cancer Driven by Dietary Xenobiotics
  34. Chapter 28: Role of Microbes and Their Diversity in Fermented Foods
  35. Chapter 29: Application of Adjunct Cultures and Their Influence on the Sensory Properties of Hard and Semi-Hard Cheese Varieties
  36. Chapter 30: Application of Dairy Propionic Acid Bacteria in Fermented Foods and Probiotics
  37. Back Cover