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Beneficial microbes in fermented and functional foods / edited by, V Ravishankar Rai, Jamuna A. Bai. - xviii, 582 pages : illustrations ; 27 cm

Includes bibliographical references and index.

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

ISBN: 9781482206623 1482206625

LCCN: 2015000357

Subjects--Topical Terms:
Bioreactors.
Fermentation.
Functional Food--microbiology.

LC Class. No.: QP144.F85 / B46 2015

Dewey Class. No.:

National Library of Medicine Call No.: QU 145.5 / B46 2015