Andere Kunden interessierten sich auch für
![Microbiology of Fermented Foods and Beverages]( "Microbiology of Fermented Foods and Beverages")
Microbiology of Fermented Foods and Beverages48,99 €![Food Supplements and Functional Foods Assessment for Health and Nutrition]( "Food Supplements and Functional Foods Assessment for Health and Nutrition")
Food Supplements and Functional Foods Assessment for Health and Nutrition83,99 €![Bioactive Compounds in Fermented Foods]( "Bioactive Compounds in Fermented Foods")
Bioactive Compounds in Fermented Foods285,99 €![Functional Foods From Bangladesh]( "Functional Foods From Bangladesh")
Functional Foods From Bangladesh32,99 €![Hybrid Organic-Inorganic Materials Used to Improve the Environment and Human Health]( "Hybrid Organic-Inorganic Materials Used to Improve the Environment and Human Health")
Hybrid Organic-Inorganic Materials Used to Improve the Environment and Human Health79,99 €![Consumers' Perceptions of Health Claims in Functional Foods]( "Consumers' Perceptions of Health Claims in Functional Foods")
Consumers' Perceptions of Health Claims in Functional Foods32,99 €![Training Methods to Improve Sports Performance and Health]( "Training Methods to Improve Sports Performance and Health")
Training Methods to Improve Sports Performance and Health65,99 €
Health organizations have recently highlighted the need to improve the nutritional and functional characteristics of foods and beverages as a strategy to prevent chronic disease and enhance, globally, the life quality. Many staple foods are characterized by critical issues such as high glycemic response, low biological value of proteins, high concentrations of salt and fat, the presence of ingredients associated with hypersensitivity reactions, often lacking functional compounds such as fibers and polyphenols. The use of fermentation and selected starters, such as lactic acid bacteria (LAB) and yeasts, has long been considered an excellent tool to improve the nutritional/functional characteristics of foods by the synthesis of bioactive compounds, or by the degradation of antinutrional factors, while ameliorating their organoleptic and technological features. In recent years, natural fermented foods, novel food matrices and their microbial communities have been studied in order to select microorganisms with characteristics useful for the nutritional/functional improvement of traditional and novel fermented foods. In this Special Issue, an overview of the latest scientific evidences on the improvement of nutritional and functional properties resulting from the use of beneficial microorganisms, is provided.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.