Beneficial Microorganisms in Food and Nutraceuticals

Beneficial Microorganisms in Food and Nutraceuticals

by Min-Tze Liong (Editor)

Hardcover(1st ed. 2015)

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Product Details

ISBN-13: 9783319231761
Publisher: Springer International Publishing
Publication date: 12/12/2015
Series: Microbiology Monographs , #27
Edition description: 1st ed. 2015
Pages: 290
Product dimensions: 6.10(w) x 9.25(h) x (d)

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.

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