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Beneficial microorganisms in food and nutraceuticals

Author: Min-Tze Liong
Publisher: Cham : Springer, [2015]
Series: Microbiology monographs, 27.
Edition/Format:   Print book : EnglishView all editions and formats

Beneficial Microorganisms in Food and Nutraceuticals


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Document Type: Book
All Authors / Contributors: Min-Tze Liong
ISBN: 9783319231761 3319231766
OCLC Number: 919483710
Description: viii, 290 pages : illustrations.
Contents: 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.
Series Title: Microbiology monographs, 27.
Responsibility: Min-Tze Liong, editor.


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"Liong (School of Industrial Technology, Univ. of Science, Malaysia) has compiled 12 review articles that broadly address beneficial microbes in foods. ... Summing Up: Recommended. Graduate students, Read more...

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