Fermented Foods, Part I, Montet, Didier

Автор: Ray, Ramesh C.
Название: Fermented Foods, Part II
ISBN: 0367782251 ISBN-13(EAN): 9780367782252
Издательство: Taylor&Francis
Рейтинг:
Цена: 48990.00 T
Наличие на складе: Нет в наличии.

Автор: Chandrasekaran, M.
Название: Valorization of Food Processing By-Products
ISBN: 1439848858 ISBN-13(EAN): 9781439848852
Издательство: Taylor&Francis
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Цена: 234790.00 T
Наличие на складе: Нет в наличии.

Автор: B.J. Wood
Название: Microbiology of Fermented Foods
ISBN: 0751402168 ISBN-13(EAN): 9780751402162
Издательство: Springer
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Цена: 326090.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Discusses the major groups of foodstuffs whose preparation involves a fermentation, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. This book emphasises the microbiology of fermentation processes and also covers the technology, processing, biochemistry, nutrition, markets and marketing.

Автор: Azcarate-Peril M. Andrea, Arnold Roland R., Bruno-Bбrcena Josй M.
Название: How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum
ISBN: 3030287394 ISBN-13(EAN): 9783030287399
Издательство: Springer
Рейтинг:
Цена: 139750.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.

Автор: Tamang
Название: Ethnic Fermented Foods and Alcoholic Beverages of Asia
ISBN: 8132238419 ISBN-13(EAN): 9788132238416
Издательство: Springer
Рейтинг:
Цена: 121110.00 T
Наличие на складе: Нет в наличии.
Описание: Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.

Автор: Penna, Ana Lucia Barretto
Название: Fermented Foods of Latin America
ISBN: 0367782790 ISBN-13(EAN): 9780367782795
Издательство: Taylor&Francis
Рейтинг:
Цена: 48990.00 T
Наличие на складе: Нет в наличии.

Автор: B.J. Wood
Название: Microbiology of Fermented Foods
ISBN: 1461379903 ISBN-13(EAN): 9781461379904
Издательство: Springer
Рейтинг:
Цена: 326090.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking!

Автор: Amit Kumar Rai, Anu Appaiah KA
Название: Bioactive compounds in Fermented Foods: Health Aspects
ISBN: 0367136007 ISBN-13(EAN): 9780367136000
Издательство: Taylor&Francis
Рейтинг:
Цена: 183750.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.

Автор: Chen, Jian
Название: Solid State Fermentation for Foods and Beverages
ISBN: 1439844968 ISBN-13(EAN): 9781439844960
Издательство: Taylor&Francis
Рейтинг:
Цена: 193950.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Nguyen Minh Nhut
Название: Biochemistry and Biotechnology of Fermented Foods
ISBN: 1680957449 ISBN-13(EAN): 9781680957440
Издательство: Mare Nostrum (Eurospan)
Рейтинг:
Цена: 174630.00 T
Наличие на складе: Невозможна поставка.
Описание: With the purpose of covering fundamental aspects of fermented foods, the first part of this book discusses classical fermented starters and their applications, relating to lactic acid bacteria, acetic acid bacteria, yeast and fungi. The second part of the book focuses on trending research in fermented foods. The last part offers insight into fermented starters by analysing their genomes.

Автор: Tamang, Jyoti Prakash
Название: Fermented Foods and Beverages of the World
ISBN: 1420094955 ISBN-13(EAN): 9781420094954
Издательство: Taylor&Francis
Рейтинг:
Цена: 224570.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: M. Andrea Azcarate-Peril; Roland R. Arnold; Jos? M
Название: How Fermented Foods Feed a Healthy Gut Microbiota
ISBN: 303028736X ISBN-13(EAN): 9783030287368
Издательство: Springer
Рейтинг:
Цена: 149060.00 T
Наличие на складе: Невозможна поставка.
Описание: This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades.With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution.This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.