Beneficial Microorganisms in Food and Nutraceuticals

Book Overview

From traditional knowledge to the innovative ideas in food bio-preservation by lactic acid bacteria.- Health properties of traditional fermented Mongolian foods.- Microencaspulation Technology and Probiotics.- Effect of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw 'Satar'.- Leuconostoc as starter and probiotic.- Fermented soymilk as a neutraceutical.- Fermented fish products of Sudan.- Consumerism of probiotics in China.- Probiotics in Dairy.- Current trends and future perspectives on functional foods and nutraceuticals.- Is food the only factor that affects alteration of gut microbiota?- Food colorants from microorganisms.

• Format: Paperback
• Language: English
• ISBN: 3319794558
• ISBN13: 9783319794556
• Release Date: March 2019
• Publisher: Springer
• Length: 290 Pages
• Weight: 0.93 lbs.
• Dimensions: 0.6" x 6.1" x 9.2"