TY  - BOOK
AU  - Rai,V.Ravishankar
AU  - Bai,Jamuna A.
TI  - Beneficial microbes in fermented and functional foods
SN  - 9781482206623
AV  - QP144.F85 B46 2015
PY  - 2015///]
CY  - Boca Raton
PB  - CRC Press, Taylor & Francis Group
KW  - Bioreactors
KW  - Fermentation
KW  - Functional Food
KW  - microbiology
N1  - Includes bibliographical references and index; 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-Gaviláan, Abelardo Margolles, and Patricia Ruas-Madiedo --; Gastroprotective effects of bifidobacterium bifidum bf-1 and born 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
ER  -