Functional properties of traditional foods. (2016)

• Record Type: Book
• Further Information: Note: Kristberg Kristbergsson, Semih Ötles, editors.
• Editors: Kristbergsson, Kristberg; Ötleş, Semih
• Contents: Series Preface; Series Preface Volumes 1-6; Acknowledgments; Preface; Contents; Contributors; About the Editors; Part I: General Functional Properties of Foods; Chapter 1: Functional Aspects of Antioxidants in Traditional Food; 1.1 Introduction; 1.2 Food Antioxidants; 1.3 Antioxidants Sources; 1.4 Antioxidants as Bioactive Compounds; 1.5 Natural Antioxidants Safety; References; Chapter 2: Probiotics and Prebiotics in Traditional Food; 2.1 Introduction; 2.2 Human Colon; 2.3 Probiotics and Prebiotics; 2.3.1 Criteria for Probioticity and Prebioticity; 2.3.2 Food Applications. 2.3.3 Probiotics and Prebiotics SafetyReferences; Chapter 3: Bioenrichment of Vitamin B12 in Fermented Foods; 3.1 Introduction; 3.2 Vitamin B12 and its Significance; 3.2.1 Vitamin B12 Compounds in Microorganisms; 3.2.2 Vitamin B12 in Foods; 3.2.2.1 Non-vegetarian Foods; 3.2.2.2 Vegetarian Foods and Their Problem with Vitamin B12 Deficiency; 3.3 Bioenrichment of Vitamin B12 through Food Fermentation; 3.4 Case Study: Relationship of Fermented Fish to Deficiency Anemias in Thailand (Sundharagiati 1957); 3.5 Development and Future Trends. 3.5.1 Vitamin B12 Bioenrichment Using Propionibacterium spp.3.5.1.1 High Vitamin B12 Tempeh; 3.5.1.2 High Vitamin B12 Kefir; 3.5.1.3 High Vitamin B12 Kimchi; 3.5.2 Vitamin B12 Bioenrichment Using Klebsiella spp.; 3.5.2.1 High Vitamin B12 Tempeh; 3.5.2.2 High Vitamin B12 Thua-nao; 3.6 Summary; References; Chapter 4: The Potential Health Benefits of Traditional Thai-Fermented Foods and Beverages; 4.1 Introduction; 4.2 Classification of Traditional Thai-Fermented Foods and Beverages; 4.3 Microorganisms Involved in Traditional Thai-Fermented Food and Beverages; 4.3.1 Bacillus spp. 4.3.2 Lactic Acid Bacteria4.3.3 Yeasts and Molds; 4.3.4 Other Important Bacteria; 4.4 Selected Traditional Thai-Fermented Foods and Beverages; 4.4.1 Fermented Minced Fish Cake (Som-fug); 4.4.2 Fermented Pork Sausage (Nham); 4.4.3 Fermented Rice Noodle (Khanom-jeen); 4.4.4 Fermented Soybean (Thua-nao or Thai natto); 4.4.5 Fermented Mustard Leaf or Mustard Leaf Pickle (Phak-gad-dong); 4.4.6 Rice Wines; 4.4.7 Sweet Alcoholic Rice Paste or Snack (Khao-mak); 4.5 Potential Health Benefits of Several Traditional Thai-­Fermented Foods and Beverages.
• Publisher Details: New York : Springer
• Publication Date: 2016
• Extent: 1 online resource (xxvii, 384 pages), illustrations (some color)
• Subjects: 664/.07; Chemistry; Food -- Analysis; Food -- Composition; Nutrition; Food science; TECHNOLOGY & ENGINEERING -- Food Science; Food -- Analysis; Food -- Composition; Nutrition; Science -- Life Sciences -- Biology -- Microbiology; Science -- Life Sciences -- Biochemistry; Microbiology (non-medical); Biochemistry; Food & beverage technology; Functional Food; Probiotics; Antioxidants; Electronic books
• Languages: English
• ISBNs: 9781489976628; 1489976620; 1489976604; 9781489976604
• Related ISBNs: 9781489976604
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from PDF title page (SpringerLink, viewed April 25, 2016).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.