Beneficial Microbes in Fermented and Functional Foods

ISBN-13: 9781482206623 / Angielski / Twarda / 2014 / 600 str.

Ravishankar Rai V.; Jamuna A. Bai

Opis

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.

Spis treści

MICROBIOLOGY OF FERMENTED FOODS. Diversity of Lactic Acid Bacteria in Chinese Traditional Fermented Foods. Tailor-Made Starter Cultures for Preserving the Uniqueness of Traditional Cheeses. Starter and Adjunct Microbial Cultures Used in the Manufacture of Fermented and/or Cured or Ripened Meat and Dairy Products. Microbiological and Biochemical Characteristics of Spanish Fermented Sausages. Exploring Phage Ecology, Genetics, and Impact in Food Fermentations. Functional Fermented Whey Foods: Their Role in Human Health. Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products. Significance of Biogenic Amines in Fermented Foods and Methods of Their Control. FUNCTIONAL FOODS: PROBIOTICS, PREBIOTICS, AND SYNBIOTICS. Probiotics in Health and Diseases. Probiotics and Prebiotics in Fruits and Vegetables: Technological and Sensory Aspects. Research and Development of Probiotic Products from Vegetable Bases: A New Alternative for Consuming Functional Food. Probiotic Bacteria in Functional Meat Products. Use of Encapsulation Technology for Improving the Viability of Probiotics. Microencapsulating Bioactives for Food. Use of High-Pressure Homogenization for Improving the Quality and Functionality of Probiotics. Role of Bifidobacteria in the Production of Bioactive Compounds and Detoxification of Harmful Compounds. Intestinal Microbiota as a Source of Probiotic Bifidobacterium Strains: Challenges and Opportunities for the Development of Functional Foods. Gastroprotective Effects of Bifidobacterium bifidum BF-1 and B. bifidum Strain Yakult. Bacillus Probiotics and Biologicals for Improving Animal and Human Health: Current Applications and Future Prospects. HEALTH BENEFITS OF PROBIOTICS AND FUNCTIONAL FOODS. Probiotics, Prebiotics, and Synbiotics for Gut Health Benefits. Probiotics: Interactions with Gut Microbiota and Emerging Trends. Health Benefits of Symbiotic Functional Food Products. Modulation of Gut Microflora in the Prevention of Atherosclerosis and Cancer Using Probiotics and Prebiotics. Potential Application of Probiotics in Improving Human Health and Enhancing Brain Function and Memory. Probiotics: Live Medicines in Human Gut. MICROBES IN FERMENTED AND FUNCTIONAL FOODS. Role of Lactic Acid Bacteria in Wine. Probiotics: Potential Role in Protection against Cancer Driven by Dietary Xenobiotics. Role of Microbes and Their Diversity in Fermented Foods. Application of Adjunct Cultures and Their Influence on the Sensory Properties of Hard and Semi-Hard Cheese Varieties. Application of Dairy Propionic Acid Bacteria in Fermented Foods and Probiotics.