株式会社極東書店トップ ＞ 商品一覧 ＞ Beneficial Microorganisms in Food and Nutraceuticals. 2015 ed.
商品詳細
Beneficial Microorganisms in Food and Nutraceuticals. 2015 ed.
・ISBN 978-3-319-23176-1 hard EUR 149.99
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| 著者・編者 | Liong, Min-Tze (ed.), |
|---|---|
| シリーズ | (Microbiology Monographs) |
| 出版社 | (Springer International Publishing AG, SZ) |
| 出版年月 | 2015 |
| ページ数 | 290 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-47427＞ |
解説
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.