Контакты/Проезд  Доставка и Оплата Помощь/Возврат
История
  +7(495) 980-12-10
  пн-пт: 10-18 сб,вс: 11-18
  shop@logobook.ru
   
    Поиск книг                    Поиск по списку ISBN Расширенный поиск    
Найти
  Зарубежные издательства Российские издательства  
Авторы | Каталог книг | Издательства | Новинки | Учебная литература | Акции | Хиты | |
 

Fermented Foods, Part I, Montet, Didier


Варианты приобретения
Цена: 7348.00р.
Кол-во:
 о цене
Наличие: Отсутствует. Возможна поставка под заказ.

При оформлении заказа до: 2025-07-28
Ориентировочная дата поставки: Август-начало Сентября
При условии наличия книги у поставщика.

Добавить в корзину
в Мои желания

Автор: Montet, Didier
Название:  Fermented Foods, Part I
ISBN: 9780367737450
Издательство: Taylor&Francis
Классификация:

ISBN-10: 0367737450
Обложка/Формат: Paperback
Страницы: 400
Вес: 0.74 кг.
Дата издания: 18.12.2020
Серия: Food biology series
Язык: English
Размер: 241 x 155 x 20
Читательская аудитория: Tertiary education (us: college)
Подзаголовок: Biochemistry and biotechnology
Рейтинг:
Поставляется из: Европейский союз


Valorization of Food Processing By-Products

Автор: Chandrasekaran, M.
Название: Valorization of Food Processing By-Products
ISBN: 1439848858 ISBN-13(EAN): 9781439848852
Издательство: Taylor&Francis
Рейтинг:
Цена: 35218.00 р.
Наличие на складе: Поставка под заказ.

How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum

Автор: Azcarate-Peril M. Andrea, Arnold Roland R., Bruno-Bбrcena Josй M.
Название: How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum
ISBN: 3030287394 ISBN-13(EAN): 9783030287399
Издательство: Springer
Рейтинг:
Цена: 20962.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.

Ethnic Fermented Foods and Alcoholic Beverages of Asia

Автор: Tamang
Название: Ethnic Fermented Foods and Alcoholic Beverages of Asia
ISBN: 8132238419 ISBN-13(EAN): 9788132238416
Издательство: Springer
Рейтинг:
Цена: 18167.00 р.
Наличие на складе: Поставка под заказ.

Описание: Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.

Solid State Fermentation for Foods and Beverages

Автор: Chen, Jian
Название: Solid State Fermentation for Foods and Beverages
ISBN: 1439844968 ISBN-13(EAN): 9781439844960
Издательство: Taylor&Francis
Рейтинг:
Цена: 29093.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Fermented Foods and Beverages of the World

Автор: Tamang, Jyoti Prakash
Название: Fermented Foods and Beverages of the World
ISBN: 1420094955 ISBN-13(EAN): 9781420094954
Издательство: Taylor&Francis
Рейтинг:
Цена: 33686.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Health Benefits of Fermented Foods and Beverages

Название: Health Benefits of Fermented Foods and Beverages
ISBN: 1466588098 ISBN-13(EAN): 9781466588097
Издательство: Taylor&Francis
Рейтинг:
Цена: 39811.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of fermented food products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced flavor and aroma.

The diversity of functional microorganisms in fermented foods and beverages consists of bacteria, yeasts, and fungi. The most remarkable aspect is the biological functions and the enhanced health benefits due to functional microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and review papers investigating the different health-promoting benefits such as antioxidant functions, allergic reactions suppression, and overall digestion improvement.

Possible health benefits of fermented foods and beverages include prevention of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inflammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, fermented foods list increasing the synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal values among its health-related effects. The list grows the more we know about their molecular processes and their biological functions. The book helps you overcome the challenge of large-scale production and bring to consumers fermented foods without losing the unique flavor and other traits associated with the traditional products from which they are derived.

Indigenous Fermented Foods of South Asia

Название: Indigenous Fermented Foods of South Asia
ISBN: 0367377071 ISBN-13(EAN): 9780367377076
Издательство: Taylor&Francis
Рейтинг:
Цена: 9798.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.



The book discusses numerous topics including various types of fermented foods, their origin, history and ethnicity, the role of fermented foods in health, and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety, including the toxicity of indigenous fermented foods.



Specific chapters are devoted to the preparation of indigenous fermented foods-including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented products, and fruit and vegetable products-as well as the indigenous technologies used to produce them.



The biotechnological aspects of indigenous fermented products and molecular techniques employed are explained along with issues related to industrialization, socio-economic conditions, and the sustainability of indigenous fermented foods. Drawing upon the expertise from leaders in the field, the book consolidates a significant amount of new data on South Asian foods, making this a valuable resource for all those interested in fermented foods.

Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

Автор: Holzapfel Wilhelm
Название: Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits
ISBN: 0081014309 ISBN-13(EAN): 9780081014301
Издательство: Elsevier Science
Рейтинг:
Цена: 37055.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Fermented Foods, Part II

Автор: Ray, Ramesh C.
Название: Fermented Foods, Part II
ISBN: 0367782251 ISBN-13(EAN): 9780367782252
Издательство: Taylor&Francis
Рейтинг:
Цена: 7348.00 р.
Наличие на складе: Поставка под заказ.

Microbiology of Fermented Foods

Автор: B.J. Wood
Название: Microbiology of Fermented Foods
ISBN: 0751402168 ISBN-13(EAN): 9780751402162
Издательство: Springer
Рейтинг:
Цена: 48913.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Discusses the major groups of foodstuffs whose preparation involves a fermentation, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. This book emphasises the microbiology of fermentation processes and also covers the technology, processing, biochemistry, nutrition, markets and marketing.

Fermented Foods of Latin America

Автор: Penna, Ana Lucia Barretto
Название: Fermented Foods of Latin America
ISBN: 0367782790 ISBN-13(EAN): 9780367782795
Издательство: Taylor&Francis
Рейтинг:
Цена: 7348.00 р.
Наличие на складе: Поставка под заказ.

Microbiology of Fermented Foods

Автор: B.J. Wood
Название: Microbiology of Fermented Foods
ISBN: 1461379903 ISBN-13(EAN): 9781461379904
Издательство: Springer
Рейтинг:
Цена: 48913.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking!


ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
   В Контакте     В Контакте Мед  Мобильная версия