Beneficial Microorganisms in Food and Nutraceuticals (Hardcover, 1st ed. 2015)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	Microbiology Monographs, 27
Release date:	December 2015
First published:	2015
Editors:	Min-Tze Liong
Dimensions:	235 x 155 x 18mm (L x W x T)
Format:	Hardcover
Pages:	290
Edition:	1st ed. 2015
ISBN-13:	978-3-319-23176-1
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	3-319-23176-6
Barcode:	9783319231761

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