Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits, Holzapfel Wilhelm
Автор: Hutkins Robert W., Blanc Jean-Jacques, Brignole Mi Название: Microbiology and Technology of Fermented Foods ISBN: 0813800188 ISBN-13(EAN): 9780813800189 Издательство: Wiley Рейтинг: Цена: 36115.00 р. Наличие на складе: Поставка под заказ.
Описание: Presents a brief history and evolution of microbiology and fermented foods. This book offers an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties. It also describes how microorganisms are used to produce fermented foods and the development of a modern starter culture industry.
Описание: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
Автор: Frias, Juana Название: Fermented Foods in Health and Disease Prevention ISBN: 0128023090 ISBN-13(EAN): 9780128023099 Издательство: Elsevier Science Рейтинг: Цена: 24423.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. . Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.
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