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Beneficial Microorganisms in Food and Nutraceuticals

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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.
Release date Australia
March 21st, 2019
Audience
  • Professional & Vocational
Contributor
  • Edited by Min-Tze Liong
Edition
Softcover reprint of the original 1st ed. 2015
Illustrations
53 Illustrations, color; 13 Illustrations, black and white; VIII, 290 p. 66 illus., 53 illus. in color.
Pages
290
ISBN-13
9783319794556
Product ID
29015142

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