Beneficial Microbes in Fermented and Functional Foods

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Автор: Ravishankar Rai V., Jamuna A. Bai

Название: Beneficial Microbes in Fermented and Functional Foods

Издательство:CRC Press; 1 edition

Год:2014

Формат:PDF

Размер:87.39 MB

Язык:Английский

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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.