大葉大學圖書館 |

Beneficial microorganisms in food and nutraceuticals[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:	Beneficial microorganisms in food and nutraceuticals/ edited by Min-Tze Liong.
其他作者:	Liong, Min-Tze.
出版者:	Cham : : Springer International Publishing :, 2015.
面頁冊數:	viii, 290 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Food - Microbiology.
標題:	Life Sciences.
標題:	Microbiology.
標題:	Nutrition.
標題:	Food Science.
標題:	Applied Microbiology.
ISBN:	9783319231778
ISBN:	9783319231761
內容註:	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.
摘要、提要註:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-23177-8

Beneficial microorganisms in food and nutraceuticals[electronic resource] /
Beneficial microorganisms in food and nutraceuticals[electronic resource] /edited by Min-Tze Liong. - Cham :Springer International Publishing :2015. - viii, 290 p. :ill., digital ;24 cm. - Microbiology monographs,v.271862-5576 ;. - Microbiology monographs ;v.22..

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.

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.

ISBN: 9783319231778

Standard No.: 10.1007/978-3-319-23177-8doiSubjects--Topical Terms:

366909
Food
--Microbiology.

LC Class. No.: QR115

Dewey Class. No.: 664.001579

Beneficial microorganisms in food and nutraceuticals[electronic resource] /
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520 $a 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.
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