Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté. Image fixe : sans médiation
Titre(s) : Beneficial microbes in fermented and functional foods [Texte imprimé] / edited by V. Ravishankar Rai, Jamuna A. Bai
Publication : Boca Raton (Fla.) : CRC press, cop. 2015
Description matérielle : 1 vol. (XVIII-582 p.) : ill. ; 27 cm
Comprend : 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-Gavilán,
Abelardo Margolles, and Patricia Ruas-Madiedo ; Gastroprotective effects of bifidobacterium
bifidum bf-1 and b. 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.
Note(s) : Notes bibliogr.
Autre(s) auteur(s) : Rai, V. Ravishankar. Éditeur scientifique
Bai, Jamuna Aswathanarayn. Éditeur scientifique
Sujet(s) : Aliments fonctionnels -- Microbiologie
Aliments fermentés -- Microbiologie
Microorganismes -- Métabolites
Indice(s) Dewey :
613.2 (23e éd.) = Diététique
Identifiants, prix et caractéristiques : ISBN 978-1-4822-0662-3 (rel.)
Identifiant de la notice : ark:/12148/cb44285527n
Notice n° :
FRBNF44285527
(notice reprise d'un réservoir extérieur)
