國立高雄大學圖資館 |

Language: English

Back

Beneficial microorganisms in food an...

Liong, Min-Tze.

Beneficial microorganisms in food and nutraceuticals

Record Type:	Electronic resources : Monograph/item
Title/Author:	Beneficial microorganisms in food and nutraceuticalsedited by Min-Tze Liong.
other author:	Liong, Min-Tze.
Published:	Cham :Springer International Publishing :2015.
Description:	viii, 290 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	FoodMicrobiology.
Online resource:	http://dx.doi.org/10.1007/978-3-319-23177-8
ISBN:	9783319231778$q(electronic bk.)

Beneficial microorganisms in food and nutraceuticals
Beneficial microorganisms in food and nutraceuticals[electronic resource] /edited by Min-Tze Liong. - Cham :Springer International Publishing :2015. - viii, 290 p. :ill., digital ;24 cm. - Microbiology monographs,v.271862-5576 ;. - Microbiology monographs ;v.22..

From traditional knowledge to the innovative ideas in food bio-preservation by lactic acid bacteria -- Health properties of traditional fermented Mongolian foods -- Microencaspulation Technology and Probiotics -- Effect of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw 'Satar' -- Leuconostoc as starter and probiotic -- Fermented soymilk as a neutraceutical -- Fermented fish products of Sudan -- Consumerism of probiotics in China -- Probiotics in Dairy -- Current trends and future perspectives on functional foods and nutraceuticals -- Is food the only factor that affects alteration of gut microbiota?- Food colorants from microorganisms.

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.

ISBN: 9783319231778$q(electronic bk.)

Standard No.: 10.1007/978-3-319-23177-8doiSubjects--Topical Terms:

189083
Food
--Microbiology.

LC Class. No.: QR115

Dewey Class. No.: 664.001579

Beneficial microorganisms in food and nutraceuticals
LDR:02470nmm a2200325 a 4500 001 477567
003 DE-He213
005 20160517100046.0
006 m d
007 cr nn 008maaau
008 160614s2015 gw s 0 eng d
020 $a 9783319231778$q(electronic bk.)
020 $a 9783319231761$q(paper)
024 7 $a 10.1007/978-3-319-23177-8 $2 doi
035 $a 978-3-319-23177-8
040 $a GP $c GP
041 0 $a eng
050 4 $a QR115
072 7 $a PSG $2 bicssc
072 7 $a SCI045000 $2 bisacsh
082 0 4 $a 664.001579 $2 23
090 $a QR115 $b .B464 2015
245 0 0 $a Beneficial microorganisms in food and nutraceuticals $h [electronic resource] / $c edited by Min-Tze Liong.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2015.
300 $a viii, 290 p. : $b ill., digital ; $c 24 cm.
490 1 $a Microbiology monographs, $x 1862-5576 ; $v v.27
505 0 $a From traditional knowledge to the innovative ideas in food bio-preservation by lactic acid bacteria -- Health properties of traditional fermented Mongolian foods -- Microencaspulation Technology and Probiotics -- Effect of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw 'Satar' -- Leuconostoc as starter and probiotic -- Fermented soymilk as a neutraceutical -- Fermented fish products of Sudan -- Consumerism of probiotics in China -- Probiotics in Dairy -- Current trends and future perspectives on functional foods and nutraceuticals -- Is food the only factor that affects alteration of gut microbiota?- Food colorants from microorganisms.
520 $a 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.
650 0 $a Food $x Microbiology. $3 189083
650 1 4 $a Life Sciences. $3 273679
650 2 4 $a Microbiology. $3 192943
650 2 4 $a Nutrition. $3 192796
650 2 4 $a Food Science. $3 274110
650 2 4 $a Applied Microbiology. $3 273946
700 1 $a Liong, Min-Tze. $3 522356
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a Microbiology monographs ; $v v.22. $3 557557
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-23177-8
950 $a Biomedical and Life Sciences (Springer-11642)