This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products,…
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Action of Probiotic Microorganisms on Mycotoxin Decontamination in Milk and Milk Products / Katia Francine Wochner, Tânia Aparecida Becker-Algeri, Eliane Colla, and Deisy Alessandra Drunkler -- New Technological Trends in Probiotics Encapsulation for Their Stability Improvement …
Fermented foods in health and disease prevention
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Type: Book
Fermented foods in health and disease prevention
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Type: Book
"The book entitled "Bioactive compounds in fermented foods: health aspects" discusses the recent advances in health benefits of the different types of bioactive components produced during food fermentation. In recent years a lot of attention has been given on characterization of…
"The book entitled "Bioactive compounds in fermented foods: health aspects" discusses the recent advances in health benefits of the different types of bioactive components produced during food fermentation. In recent years a lot of attention has been given on characterization of…
"The book entitled "Bioactive compounds in fermented foods: health aspects" discusses the recent advances in health benefits of the different types of bioactive components produced during food fermentation. In recent years a lot of attention has been given on characterization of…
Lactic acid bacteria: a functional approach
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Type: Book
Lactic acid bacteria: a functional approach
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Type: Book
"The book deals with advances made in the functionalities of lactic acid bacteria (LAB) such as, their effect on vitamin D receptor expression, impact on neurodegeneratives pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut m…
Lactic acid bacteria: a functional approach
0
Type: Book
"The book deals with advances made in the functionalities of lactic acid bacteria (LAB) such as, their effect on vitamin D receptor expression, impact on neurodegeneratives pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut m…
"The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and proc…