E-Book, Englisch, Band 27, 293 Seiten, eBook
Reihe: Microbiology Monographs
ISBN: 978-3-319-23177-8
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: Wasserzeichen (»Systemvoraussetzungen)
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Research
Autoren/Hrsg.
Weitere Infos & Material
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.