Beneficial Microorganisms in Food and Nutraceuticals /
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...
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| Other Authors: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| Edition: | First edition 2015. |
| Series: | Microbiology monographs ;
27. |
| Subjects: | |
| Online Access: | Connect to this title online |
| Summary: | 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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| Physical Description: | 1 online resource. |
| ISBN: | 9783319231778 |
| ISSN: | 1862-5576 ; |
| DOI: | 10.1007/978-3-319-23177-8 |