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Beneficial Microorganisms in Food and Nutraceuticals

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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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Detail Information

Series Title

-

Call Number

641.3

Publisher

Cham : ., 2015

Collation

VIII, 290

Language

English

ISBN/ISSN

978-3-319-23177-8

Classification

641.3

Content Type

text

Media Type

computer

Carrier Type

online resource

Edition

-

Subject(s)

Food

Specific Detail Info

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Statement of Responsibility

Min-Tze Liong

Other Information

Cataloger

ratna

Source

https://link.springer.com/10.1007/978-3-319-23177-8

Validator

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