Overview
- Broadens readers’ understanding of the latest developments in food biotechnologies
- Addresses both theoretical and practical aspects
- Examines traditional ideas, current trends, innovative ideas and future prospects
Part of the book series: Microbiology Monographs (MICROMONO, volume 27)
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Table of contents (12 chapters)
Keywords
About this book
This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined.
Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.
Reviews
“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, researchers/faculty, and professionals/practitioners.” (J. R. Page, Choice, Vol. 54 (1), September, 2016)
Editors and Affiliations
Bibliographic Information
Book Title: Beneficial Microorganisms in Food and Nutraceuticals
Editors: Min-Tze Liong
Series Title: Microbiology Monographs
DOI: https://doi.org/10.1007/978-3-319-23177-8
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer International Publishing Switzerland 2015
Hardcover ISBN: 978-3-319-23176-1Published: 18 December 2015
Softcover ISBN: 978-3-319-79455-6Published: 21 March 2019
eBook ISBN: 978-3-319-23177-8Published: 11 December 2015
Series ISSN: 1862-5576
Series E-ISSN: 1862-5584
Edition Number: 1
Number of Pages: VIII, 290
Number of Illustrations: 13 b/w illustrations, 53 illustrations in colour
Topics: Microbiology, Nutrition, Food Science, Applied Microbiology