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Lactic acid fermentation of fruits and vegetables / / edited by Spiros Paramithiotis
| Lactic acid fermentation of fruits and vegetables / / edited by Spiros Paramithiotis |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, , [2017] |
| Descrizione fisica | 1 online resource (313 pages) : illustrations |
| Disciplina | 664.024 |
| Collana | Food Biology Series |
| Soggetto topico |
Fermented foods
Lactic acid |
| ISBN |
1-315-35330-X
1-315-37037-9 1-4987-2693-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter 1 Introduction -- chapter 2 Lactic Acid Bacteria of Fermented Fruits and Vegetables 1. Introduction -- chapter 3 Nutritional Values and Bioactive Compounds in Lactic Acid Fermented Vegetables and Fruits 1. Introduction -- chapter 4 Safety of Lactic Acid Fermented Vegetables -- chapter 5 Sauerkraut Fermentation 1. Background -- chapter 6 Introduction -- chapter 7 Cucumber Fermentation 1. Introduction -- chapter 8 Olives Fermentation 1. Introduction -- chapter 9 Introduction -- chapter 10 Regional Fermented Vegetables and Fruits in Europe 1. Introduction -- chapter 11 Regional Fermented Fruits and Vegetables in Africa 1. Introduction -- chapter 12 Lactic Acid Fermentation of Smoothies and Juices 1. Lactic Acid Fermentation of Vegetable-and Fruit-based Beverages -- chapter 13 The Future of Lactic Acid Fermentation of Fruits and Vegetables 1. Introduction. |
| Record Nr. | UNINA-9910163881103321 |
| Boca Raton, FL : , : CRC Press, , [2017] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Recent Advances and Future Trends in Fermented and Functional Foods
| Recent Advances and Future Trends in Fermented and Functional Foods |
| Autore | Patra Jayanta Kumar |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (204 p.) |
| Soggetto topico |
Biology, life sciences
Microbiology (non-medical) Research and information: general |
| Soggetto non controllato |
2D-fluorescence spectroscopy
active acidity AMP-activated protein kinase antimicrobial activity antioxidant antioxidant activity apparent viscosity artificial neural network Bifidobacterium bioactive compounds bioactive peptides biogenic amines Canavalia gladiata cancer Cheonggukjang cholesterol culture-dependent method dextran sulfate sodium (DSS)-induced colitis diabetes fermentation fermentation temperature flaxseed fructooligosaccharide functional beverage functional food functional product GABA gajami-sikhae galacto-oligosaccharides glycerol Godulbaegi kimchi green tea hyperlipidemia identification inflammation inflammatory bowel disease intestinal permeability inulin jamun kimchi quality Lactobacillus MALDI-TOF MS microbial community milk fermentation nutrition obesity oligofructose organosulfur compounds packaging partial least-squares regression peroxisome proliferator-activated receptor phenolic compounds physical properties probiotics protective effect radioprotection sensory quality stress synbiotics syneresis teff-based substrate triglyceride value addition vitamins yoghurt yogurt bacteria |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910576883003321 |
Patra Jayanta Kumar
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||