Beneficial Microorganisms In Food And Nutraceuticals

March 21, 2019|
Beneficial Microorganisms In Food And Nutraceuticals by Min-Tze Liong
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This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined.

Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.

Title:Beneficial Microorganisms In Food And Nutraceuticals
Format:Paperback
Product dimensions:290 pages, 9.25 X 6.1 X 0 in
Shipping dimensions:290 pages, 9.25 X 6.1 X 0 in
Published:March 21, 2019
Publisher:Springer Nature
Language:English
Appropriate for ages:All ages
ISBN - 13:9783319794556

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