Screen LibraryAdvances in fermented foods and beverages : improving quality, technologies and health benefits /
Saved in:
| Group Author: | |
|---|---|
| Published: |
Elsevier Woodhead Publishing,
|
| Publisher Address: | Cambridge, UK ; Waltham, MA, USA : |
| Publication Dates: | [2015] |
| Literature type: | Book |
| Language: | English |
| Series: |
Woodhead publishing series in food science, technology and nutrition,
number 265 |
| Subjects: | |
| Carrier Form: | xxv, 559 pages : illustrations ; 24 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9781782420156 1782420150 |
| Index Number: | TP371 |
| CLC: | TS205.5 |
| Call Number: | TS205.5/A244 |
| Contents: | Probiotic fermented foods and health promotion -- Exopolysaccharides from fermented dairy products and health promotion -- Bioactive peptides from fermented foods and health promotion -- Conjugated linoleic acid production in fermented foods -- Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods -- Traditional cereal fermented foods as sources of functional microorganisms -- Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods -- Systems biology and metabolic engineering of lactic acid bacteria for improved fermented foods -- Designing wine yeast for the future -- Modern approaches for isolation, selection, and improvement of bacterial strains for fermentation applications -- Advances in starter culture technology : focus on drying processes -- Controlling the formation of biogenic amines in fermented foods -- Biopreservation effects in fermented foods -- Lactic acid bacteria as antifungal agents -- Quality improvement and fermentation control in meat products -- Quality improvement and fermentation control in fish products -- Quality improvement and fermentation control in dough fermentations -- Quality, safety, biofunctionality and fermentation control in soya -- The microbial dynamics of wine fermentation -- Quality improvement and fermentation control in beer -- Coffee : fermentation and microbiota -- Quality improvement and fermentation control in vegetables. |