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010   $a3-319-23177-4
024 7 $a10.1007/978-3-319-23177-8
035   $a(CKB)3710000000532690
035   $a(EBL)4189318
035   $a(SSID)ssj0001596853
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035   $a(PQKBTitleCode)TC0001596853
035   $a(PQKBWorkID)14886736
035   $a(PQKB)11702485
035   $a(DE-He213)978-3-319-23177-8
035   $a(MiAaPQ)EBC4189318
035   $a(PPN)190885858
035   $a(EXLCZ)993710000000532690
100   $a20151211d2015      u|         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aBeneficial Microorganisms in Food and Nutraceuticals /$fedited by Min-Tze Liong
205   $a1st ed. 2015.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015.
215   $a1 online resource (293 p.)
225 1 $aMicrobiology Monographs,$x1862-5576 ;$v27
300   $aDescription based upon print version of record.
311   $a3-319-23176-6 
320   $aIncludes bibliographical references at the end of each chapters and index.
327   $aFrom 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.
330   $aThis book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.
410  0$aMicrobiology Monographs,$x1862-5576 ;$v27
606   $aMicrobiology
606   $aNutrition
606   $aFood?Biotechnology
606   $aMicrobiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23004
606   $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aApplied Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/C12010
615  0$aMicrobiology.
615  0$aNutrition.
615  0$aFood?Biotechnology.
615 14$aMicrobiology.
615 24$aNutrition.
615 24$aFood Science.
615 24$aApplied Microbiology.
676   $a576.163
702   $aLiong$b Min-Tze$4edt$4http://id.loc.gov/vocabulary/relators/edt
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910298452303321
996   $aBeneficial Microorganisms in Food and Nutraceuticals$92513342
997   $aUNINA