Beneficial microbes in fermented and functional foods /
Beneficial microbes in fermented and functional foods /
edited by V Ravishankar Rai, Jamuna A. Bai.
- 1st ed.
- Boca Raton: CRC Press, 2015.
- xviii, 582 pages : ill. ; 27 cm.
Includes bibliographical references and index.
Section I Microbiology of Fermented Foods
1 Diversity of lactic acid bacteria in chinese traditional fermented foods
2 Tailor-made starter cultures for preserving the uniqueness of traditional cheeses
3 Starter and adjunct microbial cultures used in the manufacture of -- Fermented and/or cured or ripened meat and dairy products
4 Microbiological and biochemical characteristics of spanish fermented sausages
5 Exploring phage ecology, genetics, and impact in food fermentations 6 Functional fermented whey foods: their role in human health
7 Overview of the functional lactic acid bacteria in fermented milk products
8 Significance of biogenic amines in fermented foods and methods of their control
Section II Functional Foods: Probiotics, Prebiotics, and Synbiotics
9 Probiotics in health and diseases
10 Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects
11 Research and development of probiotic products from vegetable bases: a new -- Alternative for consuming functional food
12 Probiotic bacteria in functional meat products
13 Use of encapsulation technology for improving the viability of probiotics
14 Microencapsulating bioactives for food
15 Use of high-pressure homogenization for improving the quality and functionality -- of probiotics
16 Role of bifidobacteria in the production of bioactive compounds and detoxification of harmful compounds
17 Intestinal microbiota as a source of probiotic bifidobacterium strains: challenges and opportunities for the development of functional foods
18 Gastroprotective effects of bifidobacterium bifidum BF-1 and B. bifidum strain yakult
19 Bacillus probiotics and biologicals for improving animal and human health: current applications and future prospects
Section III Health Benefits of Probiotics and Functional Foods
20 Probiotics, prebiotics, and synbiotics for gut health benefits
21 Probiotics: interactions with gut microbiota and emerging trends
22 Health benefits of symbiotic functional food products
23 Modulation of Gut Microflora in the Prevention of Atherosclerosis and Cancer Using Probiotics and Prebiotics
24 Potential Application of Probiotics in Improving Human Health and Enhancing Brain Function and Memory
25 Probiotics: live Medicines in Human Gut
Section IV Microbes in Fermented and Functional Foods
26 Role of Lactic Acid Bacteria in Wine
27 Probiotics: Potential role in Protection against Cancer Driven by Dietary Xenobiotics
28 Role of Microbes and their Diversity in Fermented Foods
29 Application of Adjunct Cultures and their Influence on the Sensory Properties of Hard and Semi-Hard Cheese Varieties
30 Application of Dairy Propionic Acid Bacteria in Fermented Foods and Probiotics
9781482206623
Microorganisms
Fermented Foods
Functional Foods
613.2 / CUS
Includes bibliographical references and index.
Section I Microbiology of Fermented Foods
1 Diversity of lactic acid bacteria in chinese traditional fermented foods
2 Tailor-made starter cultures for preserving the uniqueness of traditional cheeses
3 Starter and adjunct microbial cultures used in the manufacture of -- Fermented and/or cured or ripened meat and dairy products
4 Microbiological and biochemical characteristics of spanish fermented sausages
5 Exploring phage ecology, genetics, and impact in food fermentations 6 Functional fermented whey foods: their role in human health
7 Overview of the functional lactic acid bacteria in fermented milk products
8 Significance of biogenic amines in fermented foods and methods of their control
Section II Functional Foods: Probiotics, Prebiotics, and Synbiotics
9 Probiotics in health and diseases
10 Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects
11 Research and development of probiotic products from vegetable bases: a new -- Alternative for consuming functional food
12 Probiotic bacteria in functional meat products
13 Use of encapsulation technology for improving the viability of probiotics
14 Microencapsulating bioactives for food
15 Use of high-pressure homogenization for improving the quality and functionality -- of probiotics
16 Role of bifidobacteria in the production of bioactive compounds and detoxification of harmful compounds
17 Intestinal microbiota as a source of probiotic bifidobacterium strains: challenges and opportunities for the development of functional foods
18 Gastroprotective effects of bifidobacterium bifidum BF-1 and B. bifidum strain yakult
19 Bacillus probiotics and biologicals for improving animal and human health: current applications and future prospects
Section III Health Benefits of Probiotics and Functional Foods
20 Probiotics, prebiotics, and synbiotics for gut health benefits
21 Probiotics: interactions with gut microbiota and emerging trends
22 Health benefits of symbiotic functional food products
23 Modulation of Gut Microflora in the Prevention of Atherosclerosis and Cancer Using Probiotics and Prebiotics
24 Potential Application of Probiotics in Improving Human Health and Enhancing Brain Function and Memory
25 Probiotics: live Medicines in Human Gut
Section IV Microbes in Fermented and Functional Foods
26 Role of Lactic Acid Bacteria in Wine
27 Probiotics: Potential role in Protection against Cancer Driven by Dietary Xenobiotics
28 Role of Microbes and their Diversity in Fermented Foods
29 Application of Adjunct Cultures and their Influence on the Sensory Properties of Hard and Semi-Hard Cheese Varieties
30 Application of Dairy Propionic Acid Bacteria in Fermented Foods and Probiotics
9781482206623
Microorganisms
Fermented Foods
Functional Foods
613.2 / CUS