Beneficial microorganisms in food and nutraceuticals. ([2015])

• Record Type: Book
• Further Information: Note: Min-Tze Liong, editor.
• Editors: Liong, Min-Tze
• Contents: From traditional knowledge to an innovative approach for bio-preservation in food by using lactic acid bacteria -- Health properties of traditional fermented Mongolian milk foods -- Microencapsulation of probiotic bacteria -- Effects of incorporation of lactic acid bacteria on microbiological quality and shelf life of raw `satar´ -- Leuconostoc spp. As starters and their beneficial roles in fermented foods -- Fermented soymilk as a nutraceutical -- Fermented fish products in Sudan -- Consumerism of probiotics in China -- Probiotics in dairy products -- Current trends and future perspectives on functional foods and nutraceuticals -- Roles of probiotics on lifelong diversifications of gut microbiota -- Food colorant from microorganisms.
• Publisher Details: Cham : Springer
• Publication Date: 2015
• Copyright Date: 2015
• Extent: 1 online resource (viii, 290 pages), illustrations (chiefly color), portraits (some color)
• Subjects: 664.001/579; 363.19/26; Food -- Microbiology; BUSINESS & ECONOMICS -- Infrastructure; SOCIAL SCIENCE -- General; Food -- Microbiology; Life Sciences; Microbiology; Nutrition; Food Science; Applied Microbiology; Food Microbiology; Electronic books
• Languages: English
• ISBNs: 9783319231778; 3319231774
• Related ISBNs: 9783319231761; 3319231766
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from electronic title page (ProQuest Ebook Central, viewed May 25, 2018).
• 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.