Beneficial Microorganisms in Food and Nutraceuticals /
| Autor Corporativo: | |
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| Otros Autores: | |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| Edición: | 1st ed. 2015. |
| Colección: | Microbiology Monographs,
27 |
| Materias: |
Tabla de Contenidos:
- 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.