Beneficial microorganisms in food and nutraceuticals:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cham
Springer
[2015]
|
| Ausgabe: | Softcover reprint of the original 1st ed. 2015 |
| Schriftenreihe: | Microbiology Monographs
Volume 27 |
| Schlagworte: | |
| Beschreibung: | Includes bibliographical references and index. - From traditional knowledge to the innovative ideas in food bio-preservation by lactic acid bacteria.- Health properties of traditional fermented Mongolian foods.- Microencaspulation Technology and Probiotics.- Effect of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw ‘Satar’.- Leuconostoc as starter and probiotic.- Fermented soymilk as a neutraceutical.- Fermented fish products of Sudan.- Consumerism of probiotics in China.- Probiotics in Dairy.- Current trends and future perspectives on functional foods and nutraceuticals.- Is food the only factor that affects alteration of gut microbiota?- Food colorants from microorganisms. |
| Beschreibung: | viii, 290 Seiten Illustrationen, Diagramme |
| ISBN: | 9783319794556 |
Internformat
MARC
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| 024 | 3 | |a 9783319794556 | |
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| 040 | |a DE-604 |b ger |e rda | ||
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| 245 | 1 | 0 | |a Beneficial microorganisms in food and nutraceuticals |c Min-Tze Liong, editor |
| 250 | |a Softcover reprint of the original 1st ed. 2015 | ||
| 264 | 1 | |a Cham |b Springer |c [2015] | |
| 300 | |a viii, 290 Seiten |b Illustrationen, Diagramme | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Microbiology Monographs |v Volume 27 | |
| 500 | |a Includes bibliographical references and index. - From traditional knowledge to the innovative ideas in food bio-preservation by lactic acid bacteria.- Health properties of traditional fermented Mongolian foods.- Microencaspulation Technology and Probiotics.- Effect of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw ‘Satar’.- Leuconostoc as starter and probiotic.- Fermented soymilk as a neutraceutical.- Fermented fish products of Sudan.- Consumerism of probiotics in China.- Probiotics in Dairy.- Current trends and future perspectives on functional foods and nutraceuticals.- Is food the only factor that affects alteration of gut microbiota?- Food colorants from microorganisms. | ||
| 650 | 4 | |a bicssc | |
| 650 | 4 | |a bisacsh | |
| 650 | 4 | |a Microbiology | |
| 650 | 4 | |a Nutrition | |
| 650 | 4 | |a Food science | |
| 650 | 4 | |a Microbiology | |
| 650 | 4 | |a Life sciences | |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |z 978-3-319-23177-8 |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-030924409 | ||
Datensatz im Suchindex
| _version_ | 1804179506991202304 |
|---|---|
| any_adam_object | |
| author2 | Liong, Min-Tze |
| author2_role | edt |
| author2_variant | m t l mtl |
| author_GND | (DE-588)1014491673 |
| author_facet | Liong, Min-Tze |
| building | Verbundindex |
| bvnumber | BV045540476 |
| classification_rvk | WF 9700 VN 8100 |
| ctrlnum | (OCoLC)936851883 (DE-599)BVBBV045540476 |
| discipline | Chemie / Pharmazie Biologie |
| edition | Softcover reprint of the original 1st ed. 2015 |
| format | Book |
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| id | DE-604.BV045540476 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:20:57Z |
| institution | BVB |
| isbn | 9783319794556 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030924409 |
| oclc_num | 936851883 |
| open_access_boolean | |
| owner | DE-29T |
| owner_facet | DE-29T |
| physical | viii, 290 Seiten Illustrationen, Diagramme |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Springer |
| record_format | marc |
| series2 | Microbiology Monographs |
| spelling | Liong, Min-Tze (DE-588)1014491673 edt Beneficial microorganisms in food and nutraceuticals Min-Tze Liong, editor Softcover reprint of the original 1st ed. 2015 Cham Springer [2015] viii, 290 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Microbiology Monographs Volume 27 Includes bibliographical references and index. - From traditional knowledge to the innovative ideas in food bio-preservation by lactic acid bacteria.- Health properties of traditional fermented Mongolian foods.- Microencaspulation Technology and Probiotics.- Effect of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw ‘Satar’.- Leuconostoc as starter and probiotic.- Fermented soymilk as a neutraceutical.- Fermented fish products of Sudan.- Consumerism of probiotics in China.- Probiotics in Dairy.- Current trends and future perspectives on functional foods and nutraceuticals.- Is food the only factor that affects alteration of gut microbiota?- Food colorants from microorganisms. bicssc bisacsh Microbiology Nutrition Food science Life sciences Erscheint auch als Online-Ausgabe 978-3-319-23177-8 |
| spellingShingle | Beneficial microorganisms in food and nutraceuticals bicssc bisacsh Microbiology Nutrition Food science Life sciences |
| title | Beneficial microorganisms in food and nutraceuticals |
| title_auth | Beneficial microorganisms in food and nutraceuticals |
| title_exact_search | Beneficial microorganisms in food and nutraceuticals |
| title_full | Beneficial microorganisms in food and nutraceuticals Min-Tze Liong, editor |
| title_fullStr | Beneficial microorganisms in food and nutraceuticals Min-Tze Liong, editor |
| title_full_unstemmed | Beneficial microorganisms in food and nutraceuticals Min-Tze Liong, editor |
| title_short | Beneficial microorganisms in food and nutraceuticals |
| title_sort | beneficial microorganisms in food and nutraceuticals |
| topic | bicssc bisacsh Microbiology Nutrition Food science Life sciences |
| topic_facet | bicssc bisacsh Microbiology Nutrition Food science Life sciences |
| work_keys_str_mv | AT liongmintze beneficialmicroorganismsinfoodandnutraceuticals |