Bioactive Compounds in Fermented Foods, Rai, Amit Kumar
Автор: Amit Kumar Rai, Anu Appaiah KA Название: Bioactive compounds in Fermented Foods: Health Aspects ISBN: 0367136007 ISBN-13(EAN): 9780367136000 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.
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.
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: Нет в наличии.
Автор: Montet, Didier Название: Fermented Foods, Part I ISBN: 0367737450 ISBN-13(EAN): 9780367737450 Издательство: Taylor&Francis Рейтинг: Цена: 7348.00 р. Наличие на складе: Нет в наличии.
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.
Автор: Schwan, Rosane F. Название: Cocoa and Coffee Fermentations ISBN: 1439847916 ISBN-13(EAN): 9781439847916 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Нет в наличии.
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.
Автор: Penna, Ana Lucia Barretto Название: Fermented Foods of Latin America ISBN: 1498738117 ISBN-13(EAN): 9781498738118 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Нет в наличии.
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: Нет в наличии.
Автор: Tamang, Jyoti Prakash Название: Himalayan Fermented Foods ISBN: 142009324X ISBN-13(EAN): 9781420093247 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Нет в наличии.
Название: Beneficial microbes in fermented and functional foods ISBN: 1482206625 ISBN-13(EAN): 9781482206623 Издательство: Taylor&Francis Рейтинг: Цена: 35218.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
In recent years, the potential health benefits of fermented and functional foods have made them increasingly popular among consumers. A complete overview of the physiology and functional aspects of microbes present in fermented foods and used as functional foods, Beneficial Microbes in Fermented and Functional Foods explores recent advances and progress made in developing fermented and functional foods using molecular biology techniques. With contributions from international experts, the book explores advances in food technology with the prospective applications of microorganisms and their metabolites that can increase opportunities to develop natural substances as food and food ingredients in fermented and functional foods.
Divided into four sections and containing 30 chapters, the book takes an in-depth look at the role of microbes and their diversity in traditional and modern fermented and functional foods. It also examines the interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The text then covers application of microbes present in fermented foods and used as functional foods--probiotics, prebiotics, and synbiotics. It explains the different bacteria and strains used as probiotics, their interaction with the other intestinal flora in the host, the health benefits conferred by them, and risks associated with their consumption.
The focus on progress and challenges in the technology development of probiotics, prebiotics, and synbiotic preparation makes this book especially useful. The complete and comprehensive overview of the physiology and functional aspects of the microbes present in fermented foods and used as fermented foods gives you a firm foundation for future research and development of new products and uses.
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