LEADER 05738nam 2200721 450 001 9910823194603321 005 20200520144314.0 010 $a1-78242-024-X 035 $a(CKB)2670000000568854 035 $a(EBL)1809673 035 $a(SSID)ssj0001374476 035 $a(PQKBManifestationID)11883875 035 $a(PQKBTitleCode)TC0001374476 035 $a(PQKBWorkID)11324913 035 $a(PQKB)11701030 035 $a(CaSebORM)9781782420156 035 $a(Au-PeEL)EBL1809673 035 $a(CaPaEBR)ebr10938213 035 $a(CaONFJC)MIL646451 035 $a(OCoLC)892798958 035 $a(MiAaPQ)EBC1809673 035 $a(PPN)187344620 035 $a(EXLCZ)992670000000568854 100 $a20141001h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aAdvances in fermented foods and beverages $eimproving quality, technologies and health benefits /$fedited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others] 205 $a1st edition 210 1$aCambridge, England ;$aWaltham, Massachusetts ;$aKidlington, England :$cWoodhead Publishing,$d2015. 210 4$dİ2015 215 $a1 online resource (587 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition ;$vNumber 265 300 $aDescription based upon print version of record. 311 $a1-322-15196-2 311 $a1-78242-015-0 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aFront Cover; Related titles; Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One - Fermented foods and health; 1 - Probiotic fermented foods and health promotion; 1.1 Introduction; 1.2 Probiotic fermented foods and health promotion; 1.3 Health benefits deriving from the consumption of probiotics; 1.4 Gastrointestinal health; 1.5 Immune health; 1.6 Metabolic health; 1.7 Summary; 1.8 Future trends 327 $a1.9 Sources of further information and adviceReferences; 2 - Exopolysaccharides from fermented dairy products and health promotion; 2.1 Introduction; 2.2 Exopolysaccharides (EPSs) from fermented dairy products; 2.3 Interaction with the human intestinal microbiome; 2.4 Interaction with the immune system; 2.5 Interaction with enteric pathogens and toxins; 2.6 Diverse interactions and potential health benefits; 2.7 Conclusions; References; 3 - Bioactive peptides from fermented foods and health promotion; 3.1 Introduction; 3.2 Release of bioactive peptides during microbial fermentation 327 $a3.3 Bioactive peptides in fermented dairy and soy products3.4 Bioactive peptides in health promotion; 3.5 Conclusions and future trends; References; 4 - Conjugated linoleic acid production in fermented foods; 4.1 Introduction; 4.2 Basic knowledge of conjugated linoleic acid (CLA); 4.3 CLA content of unprocessed food ingredients; 4.4 Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat; 4.5 CLA content of fermented food products; 4.6 Health effects of CLA; 4.7 Future trends; References 327 $a5 - Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods5.1 Introduction; 5.2 Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients; 5.3 Effect of fermentation on antioxidant properties of plant foods; 5.4 Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes; 5.5 Conclusions; References; 6 - Traditional cereal fermented foods as sources of functional microorganisms; 6.1 Introduction; 6.2 Food fermentation processes 327 $a6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria6.4 Fermented cereal-based food from Africa and Latin America; 6.5 Starter cultures and cereal-based fermented food; 6.6 Cereal-based probiotic foods; Acknowledgements; References; Part Two - Fermentation microbiology; 7 - Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods; 7.1 The fermented food microbial ecosystem; 7.2 Culture-dependent methods; 7.3 Culture-independent methods: diversity in microbial communities 327 $a7.4 Culture-independent methods: metabolic activity in microbial communities 330 $aFermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vNumber 265. 606 $aFermentation 606 $aBeverages$xMicrobiology 606 $aFermented foods 615 0$aFermentation. 615 0$aBeverages$xMicrobiology. 615 0$aFermented foods. 676 $a664.024 702 $aHolzapfel$b Wilhelm 702 $aAlessandria$b V. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910823194603321 996 $aAdvances in fermented foods and beverages$94017666 997 $aUNINA