語系:
繁體中文
English
說明(常見問題)
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Beneficial Microorganisms in Food an...
~
Liong, Min-Tze.
Beneficial Microorganisms in Food and Nutraceuticals
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Beneficial Microorganisms in Food and Nutraceuticals/ edited by Min-Tze Liong.
其他作者:
Liong, Min-Tze.
面頁冊數:
VIII, 290 p. 66 illus., 53 illus. in color.online resource. :
Contained By:
Springer Nature eBook
標題:
Microbiology. -
電子資源:
https://doi.org/10.1007/978-3-319-23177-8
ISBN:
9783319231778
Beneficial Microorganisms in Food and Nutraceuticals
Beneficial Microorganisms in Food and Nutraceuticals
[electronic resource] /edited by Min-Tze Liong. - 1st ed. 2015. - VIII, 290 p. 66 illus., 53 illus. in color.online resource. - Microbiology Monographs,271862-5576 ;. - Microbiology Monographs,27.
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
Standard No.: 10.1007/978-3-319-23177-8doiSubjects--Topical Terms:
591510
Microbiology.
LC Class. No.: QR1-502
Dewey Class. No.: 579
Beneficial Microorganisms in Food and Nutraceuticals
LDR
:02896nam a22004095i 4500
001
961133
003
DE-He213
005
20200702052707.0
007
cr nn 008mamaa
008
201211s2015 gw | s |||| 0|eng d
020
$a
9783319231778
$9
978-3-319-23177-8
024
7
$a
10.1007/978-3-319-23177-8
$2
doi
035
$a
978-3-319-23177-8
050
4
$a
QR1-502
072
7
$a
PSG
$2
bicssc
072
7
$a
SCI045000
$2
bisacsh
072
7
$a
PSG
$2
thema
082
0 4
$a
579
$2
23
245
1 0
$a
Beneficial Microorganisms in Food and Nutraceuticals
$h
[electronic resource] /
$c
edited by Min-Tze Liong.
250
$a
1st ed. 2015.
264
1
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2015.
300
$a
VIII, 290 p. 66 illus., 53 illus. in color.
$b
online resource.
336
$a
text
$b
txt
$2
rdacontent
337
$a
computer
$b
c
$2
rdamedia
338
$a
online resource
$b
cr
$2
rdacarrier
347
$a
text file
$b
PDF
$2
rda
490
1
$a
Microbiology Monographs,
$x
1862-5576 ;
$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
Microbiology.
$3
591510
650
0
$a
Nutrition .
$3
1254692
650
0
$a
Food—Biotechnology.
$3
1253573
650
2 4
$a
Nutrition.
$3
581367
650
2 4
$a
Food Science.
$3
673136
650
2 4
$a
Applied Microbiology.
$3
673403
700
1
$a
Liong, Min-Tze.
$4
edt
$4
http://id.loc.gov/vocabulary/relators/edt
$3
786168
710
2
$a
SpringerLink (Online service)
$3
593884
773
0
$t
Springer Nature eBook
776
0 8
$i
Printed edition:
$z
9783319231761
776
0 8
$i
Printed edition:
$z
9783319231785
776
0 8
$i
Printed edition:
$z
9783319794556
830
0
$a
Microbiology Monographs,
$x
1862-5576 ;
$v
27
$3
1255369
856
4 0
$u
https://doi.org/10.1007/978-3-319-23177-8
912
$a
ZDB-2-SBL
912
$a
ZDB-2-SXB
950
$a
Biomedical and Life Sciences (SpringerNature-11642)
950
$a
Biomedical and Life Sciences (R0) (SpringerNature-43708)
筆 0 讀者評論
多媒體
評論
新增評論
分享你的心得
Export
取書館別
處理中
...
變更密碼[密碼必須為2種組合(英文和數字)及長度為10碼以上]
登入