大葉大學圖書館 |

Microbes in food and health[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.001579
書名/作者:	Microbes in food and health/ edited by Neelam Garg, Shadia Mohammad Abdel-Aziz, Abhinav Aeron.
其他作者:	Garg, Neelam.
出版者:	Cham : : Springer International Publishing :, 2016.
面頁冊數:	x, 362 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Chemistry.
標題:	Applied Microbiology.
標題:	Food Science.
標題:	Food - Microbiology.
標題:	Probiotics.
ISBN:	9783319252773
ISBN:	9783319252759
內容註:	Non Dairy Functional Foods: Potential of Probiotics -- Impact of Probiotics and Gut Microbiota on Host Behavior -- Antioxidant and Antimicrobial Potential of Polyphenols from Foods -- Oxidative Stress: Role of Natural Antioxidant Compounds -- Medicinal Importance of Mangrove Plants -- Health Benefits and Possible Risks of Herbal Medicine -- Health Benefits of Trace Elements in Human Diseases -- Fortified Foods and Medicinal Plants as Immunomodulators -- Health Benefits of Probiotics Consumption -- Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf-life -- Edible Membranes Containing Antimicrobial Compounds: Current Approach and Future Prospects -- Irradiation: A Technique for Microbial Decontamination of Medicinal Plants -- Microbial Food Spoilage: Control Strategies for Shelf Life Extension Aspergillus and ochratoxin A in Latin America -- Listeria monocytogenes in Milk Products -- Listeria species: Re-emerging Pathogen in Drinking Water Utilities -- Listeria monocytogenes: A Dangerous and Insidious Pathogen in Seafood -- Prevalence and Persistence of Listeria monocytogenes in dairy and other ready-to-eat food products in Africa.
摘要、提要註:	This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.
電子資源:	http://dx.doi.org/10.1007/978-3-319-25277-3

Microbes in food and health[electronic resource] /
Microbes in food and health[electronic resource] /edited by Neelam Garg, Shadia Mohammad Abdel-Aziz, Abhinav Aeron. - Cham :Springer International Publishing :2016. - x, 362 p. :ill., digital ;24 cm.

Non Dairy Functional Foods: Potential of Probiotics -- Impact of Probiotics and Gut Microbiota on Host Behavior -- Antioxidant and Antimicrobial Potential of Polyphenols from Foods -- Oxidative Stress: Role of Natural Antioxidant Compounds -- Medicinal Importance of Mangrove Plants -- Health Benefits and Possible Risks of Herbal Medicine -- Health Benefits of Trace Elements in Human Diseases -- Fortified Foods and Medicinal Plants as Immunomodulators -- Health Benefits of Probiotics Consumption -- Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf-life -- Edible Membranes Containing Antimicrobial Compounds: Current Approach and Future Prospects -- Irradiation: A Technique for Microbial Decontamination of Medicinal Plants -- Microbial Food Spoilage: Control Strategies for Shelf Life Extension Aspergillus and ochratoxin A in Latin America -- Listeria monocytogenes in Milk Products -- Listeria species: Re-emerging Pathogen in Drinking Water Utilities -- Listeria monocytogenes: A Dangerous and Insidious Pathogen in Seafood -- Prevalence and Persistence of Listeria monocytogenes in dairy and other ready-to-eat food products in Africa.

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.

ISBN: 9783319252773

Standard No.: 10.1007/978-3-319-25277-3doiSubjects--Topical Terms:

182539
Chemistry.

LC Class. No.: QR115

Dewey Class. No.: 664.001579

Microbes in food and health[electronic resource] /
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505 0 $a Non Dairy Functional Foods: Potential of Probiotics -- Impact of Probiotics and Gut Microbiota on Host Behavior -- Antioxidant and Antimicrobial Potential of Polyphenols from Foods -- Oxidative Stress: Role of Natural Antioxidant Compounds -- Medicinal Importance of Mangrove Plants -- Health Benefits and Possible Risks of Herbal Medicine -- Health Benefits of Trace Elements in Human Diseases -- Fortified Foods and Medicinal Plants as Immunomodulators -- Health Benefits of Probiotics Consumption -- Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf-life -- Edible Membranes Containing Antimicrobial Compounds: Current Approach and Future Prospects -- Irradiation: A Technique for Microbial Decontamination of Medicinal Plants -- Microbial Food Spoilage: Control Strategies for Shelf Life Extension Aspergillus and ochratoxin A in Latin America -- Listeria monocytogenes in Milk Products -- Listeria species: Re-emerging Pathogen in Drinking Water Utilities -- Listeria monocytogenes: A Dangerous and Insidious Pathogen in Seafood -- Prevalence and Persistence of Listeria monocytogenes in dairy and other ready-to-eat food products in Africa.
520 $a This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.
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