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Beneficial microbes in fermented and functional foods

Title

Beneficial microbes in fermented and functional foods / edited by V Ravishankar Rai, Jamuna A. Bai.

Format

E-Book

Published

Boca Raton, FL : CRC Press, [2015]

Description

1 online resource.

URL

Access for [All Campuses] - (Available on campus and off campus with authorized logon)

Other contributors

Rai, V. Ravishankar editor. Bai, Jamuna A. (Jamuna Aswathanarayn), editor.

Notes

Includes bibliographical references and index. Electronic reproduction. Ipswich, MA Available via World Wide Web.

Contents

• Diversity of lactic acid bacteria in chinese traditional fermented foods / Lanming Chen, Shuang Xu, and Yingjie Pan
• Tailor-made starter cultures for preserving the uniqueness of traditional cheeses / Andreja Canek Majhenic, Bojana Bogovic Matijaic, Aljoa Trmcic, and Irena Rogelj
• Starter and adjunct microbial cultures used in the manufacture of
• Fermented and/or cured or ripened meat and dairy products / Juan A. Centeno and Javier Carballo
• Microbiological and biochemical characteristics of spanish fermented sausages / José M. Lorenzo, Sidonia Martínez, and Javier Carballo
• Exploring phage ecology, genetics, and impact in food fermentations / Jennifer Mahony, Barry Collins, Anneleen Cornelissen, and Douwe van Sinderen
• Functional fermented whey foods: their role in human health / Micaela Pescuma, Elvira M. Hébert, Graciela Font de Valdez, and Fernanda Mozzi
• Overview of the functional lactic acid bacteria in fermented milk products / Ana Lúcia Barretto Penna, Aline Teodoro de Paula, Sabrina Neves Casarotti
• Luana faria silva, vivian ribeiro diamantino, and svetoslav dimitrov todorov
• Significance of biogenic amines in fermented foods and methods of their control / Joanna Stadnik
• Probiotics in health and diseases / Byong H. Lee, Min-Tze Liong, and Sy-Bing Choi
• Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects / Fernanda Galgano, Nicola Condelli, Marisa Carmela Caruso
• Maria antonietta colangelo, and fabio favati
• Research and development of probiotic products from vegetable bases: a new
• Alternative for consuming functional food / Eliane Maurício Furtado Martins, Afonso Mota Ramos, Maurilio Lopes Martins
• And marcela zonta rodrigues
• Probiotic bacteria in functional meat products / Danuta Kolozyn-Krajewska and Zbigniew J. Dolatowski
• Use of encapsulation technology for improving the viability of probiotics / Lu E. Shi, Zhen-Hua Li, Wei Zheng, Qian-Xia Tang, Hui-Min Lu, Jia-Ling Jiang, Ren Zhang, and Zhen-Xing Tang
• Microencapsulating bioactives for food / Thierry F. Vandamme, Gildas K. Gbassi, Thi Trinh Lan Nguyen, and Xiang Li
• Use of high-pressure homogenization for improving the quality and functionality
• Of probiotics / Giulia Tabanelli, Francesca Patrignani, Fausto Gardini, Gabriel Vinderola, Jorge Reinheimer, Patricia Burns, and Rosalba Lanciotti
• Role of bifidobacteria in the production of bioactive compounds and detoxification of harmful compounds / Diana Di Gioia, Francesca Gaggia, Loredana Baffoni, and Verena Stenico
• Intestinal microbiota as a source of probiotic bifidobacterium strains: challenges and opportunities for the development of functional foods / Claudio Hidalgo-Cantabrana, Silvia Arboleya, Borja Sánchez, Miguel Gueimonde, Clara G. de los Reyes-Gavilán, Abelardo Margolles, and Patricia Ruas-Madiedo
• Gastroprotective effects of bifidobacterium bifidum bf-1 and b. bifidum strain yakult / Atsushi Gomi and Yukio Shirasawa
• Bacillus probiotics and biologicals for improving animal and human health: current applications and future prospects / Steven C. Ricke and Suwat Saengkerdsub
• Probiotics, prebiotics, and synbiotics for gut health benefits / Naïma SAAD, Romain Villeger, Tan-Sothea Ouk, Cédric Delattre, Maria Urdaci, and Philippe Bressollier
• Probiotics: interactions with gut microbiota and emerging trends / Himanshu Kumar and Seppo Salminen
• Health benefits of symbiotic functional food products / A. Anas Al-Nabulsi, S. Saddam Awaisheh, A. Salam Ibrahim, A. Saeed Hayek, and M. Jafar El-Quda.

Subject headings

Fermented foods--Microbiology. Functional foods--Microbiology. Fermented foods--Health aspects. Microbial metabolites.

Medical subjects

Bioreactors. Fermentation. Functional Food--microbiology.

ISBN

9781482206630 (electronic bk.) 1482206633 (electronic bk.) 9781482206623 1482206625