Fermented foods in health and disease prevention /
This book addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease.
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| Other Authors: | , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam :
Elsevier,
[2017]
©2017 |
| Subjects: | |
| Online Access: | CONNECT CONNECT |
MARC
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| 245 | 0 | 0 | |a Fermented foods in health and disease prevention / |c edited by Juana Frias, Cristina Martinez-Villaluenga, Elena Peñas. |
| 260 | |a Amsterdam : |b Elsevier, |c [2017] | ||
| 264 | 4 | |c ©2017 | |
| 300 | |a 1 online resource | ||
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| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed October 26, 2016). | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |t Fermented foods in health promotion and disease prevention : an overview / |r J.R. Wilburn and E.P. Ryan -- |t Bioactive peptides in fermented foods : production and evidence for health effects / |r C. Martinez-Villaluenga, E. Peñas and J. Frias -- |t Health benefits of exopolysaccharides in fermented foods / |r K.M. Nampoothiri, D.J. Beena, D.S. Vasanthakumari and B. Ismail -- |t Biotransformation of phenolics by Lactobacillus plantarum in fermented foods / |r R. Muñoz, B. de las Rivas, F. López de Felipe, I. Reverón, L. Santamaría, M. Esteban-Torres, J.A. Curiel, H. Rodríguez and J.M. Landete -- |t Gamma-aminobutyric acid-enriched fermented foods / |r J. Quílez and M. Diana -- |t Melatonin synthesis in fermented foods / |r M.A. Martín-Cabrejas, Y. Aguilera, V. Benítez and R.J. Reiter -- |t Effect of fermentation on vitamin content in food / |r B. Walther and A. Schmid -- |t From bacterial genomics to human health / |r A. Benítez-Páez and Y. Sanz -- |t Fermented seafood products and health / |r O. Martínez-Álvarez, M.E. López-Cabellero, M.C. Gómez-Guillén and P. Montero -- |t Fermented meat sausages / |r R. Bou, S. Confrades and F. Jiménez-Colmenero -- |t Health effects of cheese components with a focus on bioactive peptides / |r I. López-Expósito, B. Miralles, L. Amigo and B. Hernández-Ledesma -- |t Blue cheese : microbiota and fungal metabolites / |r J.F. Martín and M. Coton -- |t Yogurt and health / |r M.A. Fernandez, É. Picard-Deland, M. Le Barz, N. Daniel and A. Marette -- |t Kefir / |r H. Ksenkaș, O. Gürsoy and H. Özbaș -- |t Beer and its role in human health / |r M.L. González-SanJosé, P.M. Rodríguez and V. Valls-Bellés -- |t Fermented pulses in nutrition and health promotion / |r J. Frias, E. Peñas and C. Martinez-Villaluenga -- |t Nonwheat cereal-fermented-derived products / |r Z. Ciesarová, L. Mikušová, M. Magala, Z. Kohajdová and J. Karovičová -- |t Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods / |r C.G. Rizzello, R. Coda and M. Gobbetti -- |t Tempeh and other fermented soybean products rich in isoflavones / |r V. Mani and L.C. Ming -- |t Kimchi and its health benefits / |r K.-Y. Park, H.-Y. Kim and J.-K. Jeong -- |t The naturally fermented sour pickled cucumbers / |r H. Zieliński, M. Surma and D. Zielińska -- |t Role of natural fermented olives in health and disease / |r C.M. Peres, C. Peres and F. Xavier Malcata -- |t Pulque / |r J.A. Gutiérrez-Uribe, L.M. Figueroa, S.T. Martín-del-Campo and A. Escalante -- |t Sauerkraut : production, composition, and health benefits / |r E. Peñas, C. Martinez-Villaluenga and J. Frias -- |t Vinegars and other fermented condiments / |r M.C. Garcia-Parrilla, M.J. Torija, A. Mas, A.B. Cerezo and A.M. Troncoso -- |t Wine / |r I. Fernandes, R. Pérez-Gregorio, S. Soares, N. Mateus and V. De Freitas -- |t Biogenic amines in fermented foods and health implications / |r L. Simon Sarkadi -- |t Occurrence of aflatoxins in fermented food products / |r S. Shukla, D.-H. Kim, S.H. Chung and M. Kim -- |t Antibiotic resistance profile of microbes from traditional fermented foods / |r H. Abriouel, C.W. Knapp, A. Gálvez and N. Benomar -- |t Fermentation of food wastes for generation of nutraceuticals and supplements / |r S. Patel and S. Shukla. |
| 520 | |a This book addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. | ||
| 500 | |a EBSCO eBook Academic Comprehensive Collection North America |5 TMurS | ||
| 500 | |a ScienceDirect eBook - Agricultural, Biological, and Food Sciences 2016 |5 TMurS | ||
| 650 | 0 | |a Fermented foods. | |
| 700 | 1 | |a Frias, Juana, |e editor. | |
| 700 | 1 | |a Martinez-Villaluenga, Cristina, |e editor. | |
| 700 | 1 | |a Peñas, Elena, |e editor. | |
| 730 | 0 | |a WORLDSHARE SUB RECORDS | |
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