Beneficial Microorganisms in Food and Nutraceuticals

Softcover Nachdruck of the original 1. Auflage 2015
ISBN: 978-3-319-79455-6
Verlag: Springer International Publishing

Buch, Englisch, Band 27, 290 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 458 g

Reihe: Microbiology Monographs

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.

Zielgruppe

Research

Autoren/Hrsg.

Liong, Min-Tze

Fachgebiete

• Naturwissenschaften Biowissenschaften Mikrobiologie
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Public Health, Gesundheitsmanagement, Gesundheitsökonomie, Gesundheitspolitik
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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.