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Record Nr. |
UNINA9910800191203321 |
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Titolo |
Health benefits of fermented foods and beverages / / edited by Jyoti Prakash Tamang |
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Pubbl/distr/stampa |
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Boca Raton, Florida : , : CRC Press, , [2015] |
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©2015 |
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ISBN |
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Descrizione fisica |
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1 online resource (624 p.) |
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Disciplina |
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Soggetti |
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Functional foods |
Fermented foods - Health aspects |
Fermented beverages - Health aspects |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters. |
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Nota di contenuto |
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Front Cover; Contents; Preface; Editor; Contributors; Chapter 1: Microorganisms in Fermented Foods and Beverages; Chapter 2: Functionality and Therapeutic Values of Fermented Foods; Chapter 3: Role of Lactic Acid Bacteria in Anticarcinogenic Effect on Human Health; Chapter 4: Diet, Microbiome, and Human Health; Chapter 5: Health Benefits of Fermented Dairy Products; Chapter 6: Functional Properties of Fermented Milks; Chapter 7: Health Benefits of Yogurt; Chapter 8: Health Benefits of Ethnic Indian Milk Products; Chapter 9: Health Benefits of Fermented Vegetable Products |
Chapter 10: Health Benefits of KimchiChapter 11: Health Benefits of Tempe; Chapter 12: Health Benefits of Korean Fermented Soybean Products; Chapter 13: Health Benefits of Natto; Chapter 14: Health Benefits of Functional Proteins in Fermented Foods; Chapter 15: Health Benefits of Fermented Fish; Chapter 16: Wine: A Therapeutic Drink; Chapter 17: Antiallergic Properties of Fermented Foods; Chapter 18: Antiallergenic Benefits of Fermented Foods; Chapter 19: Antioxidants in Fermented Foods; Chapter 20: Health Benefits of Nutraceuticals from Novel Fermented Foods |
Chapter 21: From Gut Microbiota to Probiotics: Evolution of the |
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