Beneficial Microbes in Fermented and Functional Foods
By: and
Sign Up Now!
Already a Member? Log In
You must be logged into Bookshare to access this title.
Learn about membership options,
or view our freely available titles.
- Synopsis
- This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.
- Copyright:
- 2015
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 600 Pages
- ISBN-13:
- 9781040077702
- Related ISBNs:
- 9780429189746, 9781482206623, 9781482206630
- Publisher:
- CRC Press
- Date of Addition:
- 06/16/24
- Copyrighted By:
- Taylor & Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine, Technology, Medicine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Ravishankar Rai V
- Edited by:
- Jamuna A. Bai
Reviews
Other Books
- by V Ravishankar Rai
- by Jamuna A. Bai
- in Nonfiction
- in Cooking, Food and Wine
- in Technology
- in Medicine