Beneficial Microbes in Fermented and Functional Foods (eBook, PDF)

Redaktion: Rai V, Ravishankar; Bai, Jamuna A.

• Format: PDF

Produktbeschreibung

This book focuses exclusively on the beneficial effects of microbes in food.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 600
• Erscheinungstermin: 17. Dezember 2014
• Englisch
• ISBN-13: 9781482206630
• Artikelnr.: 42366299

Autorenporträt

V Ravishankar Rai earned his MSc and PhD from the University of Mysore, India. Currently, Dr. Rai is working as a Professor in the Department of Studies in Microbiology, University of Mysore, India. He was awarded a fellowship from the UNESCO Biotechnology Action Council, Paris (1996), the Indo-Israel Cultural Exchange Fellowship (1998), the Biotechnology Overseas Fellowship, Government of India (2008), and the Indo-Hungarian Exchange Fellowship (2011) Indian National Academy Fellowship (2015) and Cardiff Incoming Visiting Fellowship (2017). Presently, he is the coordinator for the Department of Science and Technology, Promotion of University Research and Scientific Excellence and University Grants Commission innovative programs. Jamuna A. Bai has completed her MSc and PhD in Microbiology from University of Mysore, India. She is working as a Researcher in UGC sponsored University with Potential Excellence Project, University of Mysore, India. She has previously worked as ICMR Senior Research Fellow and carried a research work on food safety, role of quorum sensing and biofilms in food-related bacteria and developing quorum-sensing inhibitors. Her research interests also include antimicrobial application of functionalized nanomaterials against food-borne pathogens.

Inhaltsangabe

MICROBIOLOGY OF FERMENTED FOODS. 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. Significance of Biogenic Amines in
Fermented Foods and Methods of Their Control. FUNCTIONAL FOODS: PROBIOTICS,
PREBIOTICS, AND SYNBIOTICS. Probiotics in Health and Diseases. Probiotics
and Prebiotics in Fruits and Vegetables: Technological and Sensory Aspects.
Research and Development of Probiotic Products from Vegetable Bases: A New
Alternative for Consuming Functional Food. 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 B. bifidum Strain Yakult. Bacillus
Probiotics and Biologicals for Improving Animal and Human Health: Current
Applications and Future Prospects. HEALTH BENEFITS OF PROBIOTICS AND
FUNCTIONAL FOODS. Probiotics, Prebiotics, and Synbiotics for Gut Health
Benefits. Probiotics: Interactions with Gut Microbiota and Emerging Trends.
Health Benefits of Symbiotic Functional Food Products. Modulation of Gut
Microflora in the Prevention of Atherosclerosis and Cancer Using Probiotics
and Prebiotics. Potential Application of Probiotics in Improving Human
Health and Enhancing Brain Function and Memory. Probiotics: Live Medicines
in Human Gut. MICROBES IN FERMENTED AND FUNCTIONAL FOODS. Role of Lactic
Acid Bacteria in Wine. Probiotics: Potential Role in Protection against
Cancer Driven by Dietary Xenobiotics. Role of Microbes and Their Diversity
in Fermented Foods. Application of Adjunct Cultures and Their Influence on
the Sensory Properties of Hard and Semi-Hard Cheese Varieties. Application
of Dairy Propionic Acid Bacteria in Fermented Foods and Probiotics.