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.
Saved in:
| Other Authors: | , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam :
Elsevier,
[2017]
©2017 |
| Subjects: | |
| Online Access: | DE-862 DE-863 DE-862 DE-863 |
| Summary: | 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. |
| Physical Description: | 1 online resource |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780128025499 0128025492 |
Staff View
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| 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. | ||
| 650 | 0 | |a Fermented foods. |0 http://id.loc.gov/authorities/subjects/sh85050241 | |
| 650 | 6 | |a Aliments fermentés. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Fermented foods |2 fast | |
| 655 | 4 | |a Electronic book. | |
| 700 | 1 | |a Frias, Juana, |e editor. | |
| 700 | 1 | |a Martinez-Villaluenga, Cristina, |e editor. | |
| 700 | 1 | |a Peñas, Elena, |e editor. | |
| 758 | |i has work: |a Fermented foods in health and disease prevention (Text) |1 https://id.oclc.org/worldcat/entity/E39PCXvpVfdVbXMXKBy9YVh9gq |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
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| author2 | Frias, Juana Martinez-Villaluenga, Cristina Peñas, Elena |
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| author_additional | J.R. Wilburn and E.P. Ryan -- C. Martinez-Villaluenga, E. Peñas and J. Frias -- K.M. Nampoothiri, D.J. Beena, D.S. Vasanthakumari and B. Ismail -- 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 -- J. Quílez and M. Diana -- M.A. Martín-Cabrejas, Y. Aguilera, V. Benítez and R.J. Reiter -- B. Walther and A. Schmid -- A. Benítez-Páez and Y. Sanz -- O. Martínez-Álvarez, M.E. López-Cabellero, M.C. Gómez-Guillén and P. Montero -- R. Bou, S. Confrades and F. Jiménez-Colmenero -- I. López-Expósito, B. Miralles, L. Amigo and B. Hernández-Ledesma -- J.F. Martín and M. Coton -- M.A. Fernandez, É. Picard-Deland, M. Le Barz, N. Daniel and A. Marette -- H. Ksenkaș, O. Gürsoy and H. Özbaș -- M.L. González-SanJosé, P.M. Rodríguez and V. Valls-Bellés -- J. Frias, E. Peñas and C. Martinez-Villaluenga -- Z. Ciesarová, L. Mikušová, M. Magala, Z. Kohajdová and J. Karovičová -- C.G. Rizzello, R. Coda and M. Gobbetti -- V. Mani and L.C. Ming -- K.-Y. Park, H.-Y. Kim and J.-K. Jeong -- H. Zieliński, M. Surma and D. Zielińska -- C.M. Peres, C. Peres and F. Xavier Malcata -- J.A. Gutiérrez-Uribe, L.M. Figueroa, S.T. Martín-del-Campo and A. Escalante -- E. Peñas, C. Martinez-Villaluenga and J. Frias -- M.C. Garcia-Parrilla, M.J. Torija, A. Mas, A.B. Cerezo and A.M. Troncoso -- I. Fernandes, R. Pérez-Gregorio, S. Soares, N. Mateus and V. De Freitas -- L. Simon Sarkadi -- S. Shukla, D.-H. Kim, S.H. Chung and M. Kim -- H. Abriouel, C.W. Knapp, A. Gálvez and N. Benomar -- S. Patel and S. Shukla. |
| author_facet | Frias, Juana Martinez-Villaluenga, Cristina Peñas, Elena |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
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| callnumber-raw | TP371.44 |
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| collection | ZDB-4-EBA |
| contents | Fermented foods in health promotion and disease prevention : an overview / Bioactive peptides in fermented foods : production and evidence for health effects / Health benefits of exopolysaccharides in fermented foods / Biotransformation of phenolics by Lactobacillus plantarum in fermented foods / Gamma-aminobutyric acid-enriched fermented foods / Melatonin synthesis in fermented foods / Effect of fermentation on vitamin content in food / From bacterial genomics to human health / Fermented seafood products and health / Fermented meat sausages / Health effects of cheese components with a focus on bioactive peptides / Blue cheese : microbiota and fungal metabolites / Yogurt and health / Kefir / Beer and its role in human health / Fermented pulses in nutrition and health promotion / Nonwheat cereal-fermented-derived products / Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods / Tempeh and other fermented soybean products rich in isoflavones / Kimchi and its health benefits / The naturally fermented sour pickled cucumbers / Role of natural fermented olives in health and disease / Pulque / Sauerkraut : production, composition, and health benefits / Vinegars and other fermented condiments / Wine / Biogenic amines in fermented foods and health implications / Occurrence of aflatoxins in fermented food products / Antibiotic resistance profile of microbes from traditional fermented foods / Fermentation of food wastes for generation of nutraceuticals and supplements / |
| ctrlnum | (OCoLC)958455637 |
| dewey-full | 664/.024 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.024 |
| dewey-search | 664/.024 |
| dewey-sort | 3664 224 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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Coton --</subfield><subfield code="t">Yogurt and health /</subfield><subfield code="r">M.A. Fernandez, É. Picard-Deland, M. Le Barz, N. Daniel and A. Marette --</subfield><subfield code="t">Kefir /</subfield><subfield code="r">H. Ksenkaș, O. Gürsoy and H. Özbaș --</subfield><subfield code="t">Beer and its role in human health /</subfield><subfield code="r">M.L. González-SanJosé, P.M. Rodríguez and V. Valls-Bellés --</subfield><subfield code="t">Fermented pulses in nutrition and health promotion /</subfield><subfield code="r">J. Frias, E. Peñas and C. Martinez-Villaluenga --</subfield><subfield code="t">Nonwheat cereal-fermented-derived products /</subfield><subfield code="r">Z. Ciesarová, L. Mikušová, M. Magala, Z. Kohajdová and J. Karovičová --</subfield><subfield code="t">Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods /</subfield><subfield code="r">C.G. Rizzello, R. Coda and M. 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Frias --</subfield><subfield code="t">Vinegars and other fermented condiments /</subfield><subfield code="r">M.C. Garcia-Parrilla, M.J. Torija, A. Mas, A.B. Cerezo and A.M. Troncoso --</subfield><subfield code="t">Wine /</subfield><subfield code="r">I. Fernandes, R. Pérez-Gregorio, S. Soares, N. Mateus and V. De Freitas --</subfield><subfield code="t">Biogenic amines in fermented foods and health implications /</subfield><subfield code="r">L. Simon Sarkadi --</subfield><subfield code="t">Occurrence of aflatoxins in fermented food products /</subfield><subfield code="r">S. Shukla, D.-H. Kim, S.H. Chung and M. Kim --</subfield><subfield code="t">Antibiotic resistance profile of microbes from traditional fermented foods /</subfield><subfield code="r">H. Abriouel, C.W. Knapp, A. Gálvez and N. Benomar --</subfield><subfield code="t">Fermentation of food wastes for generation of nutraceuticals and supplements /</subfield><subfield code="r">S. Patel and S. 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| genre | Electronic book. |
| genre_facet | Electronic book. |
| id | ZDB-4-EBA-ocn958455637 |
| illustrated | Not Illustrated |
| indexdate | 2025-04-11T08:43:21Z |
| institution | BVB |
| isbn | 9780128025499 0128025492 |
| language | English |
| oclc_num | 958455637 |
| open_access_boolean | |
| owner | MAIN DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| physical | 1 online resource |
| psigel | ZDB-4-EBA FWS_PDA_EBA ZDB-4-EBA |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | Elsevier, |
| record_format | marc |
| spelling | Fermented foods in health and disease prevention / edited by Juana Frias, Cristina Martinez-Villaluenga, Elena Peñas. Amsterdam : Elsevier, [2017] ©2017 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier Online resource; title from PDF title page (EBSCO, viewed October 26, 2016). Includes bibliographical references and index. Fermented foods in health promotion and disease prevention : an overview / J.R. Wilburn and E.P. Ryan -- Bioactive peptides in fermented foods : production and evidence for health effects / C. Martinez-Villaluenga, E. Peñas and J. Frias -- Health benefits of exopolysaccharides in fermented foods / K.M. Nampoothiri, D.J. Beena, D.S. Vasanthakumari and B. Ismail -- Biotransformation of phenolics by Lactobacillus plantarum in fermented foods / 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 -- Gamma-aminobutyric acid-enriched fermented foods / J. Quílez and M. Diana -- Melatonin synthesis in fermented foods / M.A. Martín-Cabrejas, Y. Aguilera, V. Benítez and R.J. Reiter -- Effect of fermentation on vitamin content in food / B. Walther and A. Schmid -- From bacterial genomics to human health / A. Benítez-Páez and Y. Sanz -- Fermented seafood products and health / O. Martínez-Álvarez, M.E. López-Cabellero, M.C. Gómez-Guillén and P. Montero -- Fermented meat sausages / R. Bou, S. Confrades and F. Jiménez-Colmenero -- Health effects of cheese components with a focus on bioactive peptides / I. López-Expósito, B. Miralles, L. Amigo and B. Hernández-Ledesma -- Blue cheese : microbiota and fungal metabolites / J.F. Martín and M. Coton -- Yogurt and health / M.A. Fernandez, É. Picard-Deland, M. Le Barz, N. Daniel and A. Marette -- Kefir / H. Ksenkaș, O. Gürsoy and H. Özbaș -- Beer and its role in human health / M.L. González-SanJosé, P.M. Rodríguez and V. Valls-Bellés -- Fermented pulses in nutrition and health promotion / J. Frias, E. Peñas and C. Martinez-Villaluenga -- Nonwheat cereal-fermented-derived products / Z. Ciesarová, L. Mikušová, M. Magala, Z. Kohajdová and J. Karovičová -- Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods / C.G. Rizzello, R. Coda and M. Gobbetti -- Tempeh and other fermented soybean products rich in isoflavones / V. Mani and L.C. Ming -- Kimchi and its health benefits / K.-Y. Park, H.-Y. Kim and J.-K. Jeong -- The naturally fermented sour pickled cucumbers / H. Zieliński, M. Surma and D. Zielińska -- Role of natural fermented olives in health and disease / C.M. Peres, C. Peres and F. Xavier Malcata -- Pulque / J.A. Gutiérrez-Uribe, L.M. Figueroa, S.T. Martín-del-Campo and A. Escalante -- Sauerkraut : production, composition, and health benefits / E. Peñas, C. Martinez-Villaluenga and J. Frias -- Vinegars and other fermented condiments / M.C. Garcia-Parrilla, M.J. Torija, A. Mas, A.B. Cerezo and A.M. Troncoso -- Wine / I. Fernandes, R. Pérez-Gregorio, S. Soares, N. Mateus and V. De Freitas -- Biogenic amines in fermented foods and health implications / L. Simon Sarkadi -- Occurrence of aflatoxins in fermented food products / S. Shukla, D.-H. Kim, S.H. Chung and M. Kim -- Antibiotic resistance profile of microbes from traditional fermented foods / H. Abriouel, C.W. Knapp, A. Gálvez and N. Benomar -- Fermentation of food wastes for generation of nutraceuticals and supplements / S. Patel and S. Shukla. 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. Fermented foods. http://id.loc.gov/authorities/subjects/sh85050241 Aliments fermentés. TECHNOLOGY & ENGINEERING Food Science. bisacsh Fermented foods fast Electronic book. Frias, Juana, editor. Martinez-Villaluenga, Cristina, editor. Peñas, Elena, editor. has work: Fermented foods in health and disease prevention (Text) https://id.oclc.org/worldcat/entity/E39PCXvpVfdVbXMXKBy9YVh9gq https://id.oclc.org/worldcat/ontology/hasWork |
| spellingShingle | Fermented foods in health and disease prevention / Fermented foods in health promotion and disease prevention : an overview / Bioactive peptides in fermented foods : production and evidence for health effects / Health benefits of exopolysaccharides in fermented foods / Biotransformation of phenolics by Lactobacillus plantarum in fermented foods / Gamma-aminobutyric acid-enriched fermented foods / Melatonin synthesis in fermented foods / Effect of fermentation on vitamin content in food / From bacterial genomics to human health / Fermented seafood products and health / Fermented meat sausages / Health effects of cheese components with a focus on bioactive peptides / Blue cheese : microbiota and fungal metabolites / Yogurt and health / Kefir / Beer and its role in human health / Fermented pulses in nutrition and health promotion / Nonwheat cereal-fermented-derived products / Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods / Tempeh and other fermented soybean products rich in isoflavones / Kimchi and its health benefits / The naturally fermented sour pickled cucumbers / Role of natural fermented olives in health and disease / Pulque / Sauerkraut : production, composition, and health benefits / Vinegars and other fermented condiments / Wine / Biogenic amines in fermented foods and health implications / Occurrence of aflatoxins in fermented food products / Antibiotic resistance profile of microbes from traditional fermented foods / Fermentation of food wastes for generation of nutraceuticals and supplements / Fermented foods. http://id.loc.gov/authorities/subjects/sh85050241 Aliments fermentés. TECHNOLOGY & ENGINEERING Food Science. bisacsh Fermented foods fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050241 |
| title | Fermented foods in health and disease prevention / |
| title_alt | Fermented foods in health promotion and disease prevention : an overview / Bioactive peptides in fermented foods : production and evidence for health effects / Health benefits of exopolysaccharides in fermented foods / Biotransformation of phenolics by Lactobacillus plantarum in fermented foods / Gamma-aminobutyric acid-enriched fermented foods / Melatonin synthesis in fermented foods / Effect of fermentation on vitamin content in food / From bacterial genomics to human health / Fermented seafood products and health / Fermented meat sausages / Health effects of cheese components with a focus on bioactive peptides / Blue cheese : microbiota and fungal metabolites / Yogurt and health / Kefir / Beer and its role in human health / Fermented pulses in nutrition and health promotion / Nonwheat cereal-fermented-derived products / Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods / Tempeh and other fermented soybean products rich in isoflavones / Kimchi and its health benefits / The naturally fermented sour pickled cucumbers / Role of natural fermented olives in health and disease / Pulque / Sauerkraut : production, composition, and health benefits / Vinegars and other fermented condiments / Wine / Biogenic amines in fermented foods and health implications / Occurrence of aflatoxins in fermented food products / Antibiotic resistance profile of microbes from traditional fermented foods / Fermentation of food wastes for generation of nutraceuticals and supplements / |
| title_auth | Fermented foods in health and disease prevention / |
| title_exact_search | Fermented foods in health and disease prevention / |
| title_full | Fermented foods in health and disease prevention / edited by Juana Frias, Cristina Martinez-Villaluenga, Elena Peñas. |
| title_fullStr | Fermented foods in health and disease prevention / edited by Juana Frias, Cristina Martinez-Villaluenga, Elena Peñas. |
| title_full_unstemmed | Fermented foods in health and disease prevention / edited by Juana Frias, Cristina Martinez-Villaluenga, Elena Peñas. |
| title_short | Fermented foods in health and disease prevention / |
| title_sort | fermented foods in health and disease prevention |
| topic | Fermented foods. http://id.loc.gov/authorities/subjects/sh85050241 Aliments fermentés. TECHNOLOGY & ENGINEERING Food Science. bisacsh Fermented foods fast |
| topic_facet | Fermented foods. Aliments fermentés. TECHNOLOGY & ENGINEERING Food Science. Fermented foods Electronic book. |
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