ENGLISH

Beneficial Microorganisms in Food and Nutraceuticals

By Min-Tze Liong (eds.)

Book information

Publisher
Springer International Publishing
Year
2015
ISBN
978-3-319-23176-1, 978-3-319-23177-8
DOI
10.1007/978-3-319-23177-8
Language
english
Format
PDF
Filesize
7 MB (7515416 bytes)
Series
Microbiology Monographs 27
Edition
1
Pages
VIII, 290\293
Time added
2016-03-14 21:35:01
Microbiology; Nutrition; Food Science; Applied Mic

Description

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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