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Beneficial Microorganisms in Food and Nutraceuticals

  • Min-Tze Liong

Part of the Microbiology Monographs book series (MICROMONO, volume 27)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Cristina Stewart Bogsan, Luis Augusto Nero, Svetoslav Dimitrov Todorov
    Pages 1-36
  3. Jie Dong, Yong Zhang, Heping Zhang
    Pages 37-61
  4. Anthony N. Mutukumira, Jolyn Ang, Sung Je Lee
    Pages 63-80
  5. Mohd Nizam Lani, Noraisikin Mohamad Nor, Nurul Atiqah Ramli, Zuraihan Radhuan, Mazwani Mohd Rizan, Nur Hidayah Lokman et al.
    Pages 81-109
  6. Joo-Ann Ewe, Siok-Koon Yeo
    Pages 133-159
  7. Ghada Ahmed El Hag Mohamed
    Pages 161-182
  8. W. L. Hung
    Pages 183-201
  9. Sejong Oh
    Pages 203-219
  10. Eric Banan-Mwine Daliri, Byong H. Lee
    Pages 221-244
  11. Yung-Sheng Loh, Lee-Ching Lew, Boon-Yin Khoo, Nor Azlina Khalil, Chee-Yuen Gan, Min-Tze Liong
    Pages 245-263
  12. Marlia Singgih, Elin Julianti
    Pages 265-284
  13. Back Matter
    Pages 285-290

About this book

Introduction

This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined.

Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.

Keywords

Food bio-preservation Food colorants Gut microbiota Natural fermentation Probiotics Soymilk

Editors and affiliations

  • Min-Tze Liong
    • 1
  1. 1.Universiti Sains Malaysia, School of Industrial TechnologyPenangMalaysia

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-23177-8
  • Copyright Information Springer International Publishing Switzerland 2015
  • Publisher Name Springer, Cham
  • eBook Packages Biomedical and Life Sciences
  • Print ISBN 978-3-319-23176-1
  • Online ISBN 978-3-319-23177-8
  • Series Print ISSN 1862-5576
  • Series Online ISSN 1862-5584
  • Buy this book on publisher's site