Advances in fermented foods and beverages : improving quality, technologies and health benefits

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferment...

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Bibliographic Details
Other Authors: Holzapfel, Wilhelm, (Editor), Alessandria, V., (Contributor)
Format: eBook
Language: English
Published: Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, 2015.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 265.
Subjects:
Fermentation.
Beverages > Microbiology.
Fermented foods.
elektronické knihy
electronic books
ISBN: 9781782420248
178242024X
1782420150
9781782420156
Physical Description: 1 online resource (587 pages) : illustrations, tables

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Table of contents

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020 |a 9781782420248  |q (e-book) 
020 |a 178242024X  |q (e-book) 
020 |a 1782420150 
020 |a 9781782420156 
020 |z 9781782420156 
035 |a (OCoLC)893685596  |z (OCoLC)892798958  |z (OCoLC)896723217  |z (OCoLC)1259053281 
245 0 0 |a Advances in fermented foods and beverages :  |b improving quality, technologies and health benefits /  |c edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]. 
264 1 |a Cambridge, England ;  |a Waltham, Massachusetts ;  |a Kidlington, England :  |b Woodhead Publishing,  |c 2015. 
264 4 |c ©2015 
300 |a 1 online resource (587 pages) :  |b illustrations, tables 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing Series in Food Science, Technology and Nutrition ;  |v number 265 
504 |a Includes bibliographical references at the end of each chapters and index. 
505 0 |a Front Cover; Related titles; Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One -- Fermented foods and health; 1 -- Probiotic fermented foods and health promotion; 1.1 Introduction; 1.2 Probiotic fermented foods and health promotion; 1.3 Health benefits deriving from the consumption of probiotics; 1.4 Gastrointestinal health; 1.5 Immune health; 1.6 Metabolic health; 1.7 Summary; 1.8 Future trends. 
505 8 |a 1.9 Sources of further information and adviceReferences; 2 -- Exopolysaccharides from fermented dairy products and health promotion; 2.1 Introduction; 2.2 Exopolysaccharides (EPSs) from fermented dairy products; 2.3 Interaction with the human intestinal microbiome; 2.4 Interaction with the immune system; 2.5 Interaction with enteric pathogens and toxins; 2.6 Diverse interactions and potential health benefits; 2.7 Conclusions; References; 3 -- Bioactive peptides from fermented foods and health promotion; 3.1 Introduction; 3.2 Release of bioactive peptides during microbial fermentation. 
505 8 |a 3.3 Bioactive peptides in fermented dairy and soy products3.4 Bioactive peptides in health promotion; 3.5 Conclusions and future trends; References; 4 -- Conjugated linoleic acid production in fermented foods; 4.1 Introduction; 4.2 Basic knowledge of conjugated linoleic acid (CLA); 4.3 CLA content of unprocessed food ingredients; 4.4 Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat; 4.5 CLA content of fermented food products; 4.6 Health effects of CLA; 4.7 Future trends; References. 
505 8 |a 5 -- Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods5.1 Introduction; 5.2 Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients; 5.3 Effect of fermentation on antioxidant properties of plant foods; 5.4 Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes; 5.5 Conclusions; References; 6 -- Traditional cereal fermented foods as sources of functional microorganisms; 6.1 Introduction; 6.2 Food fermentation processes. 
505 8 |a 6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria6.4 Fermented cereal-based food from Africa and Latin America; 6.5 Starter cultures and cereal-based fermented food; 6.6 Cereal-based probiotic foods; Acknowledgements; References; Part Two -- Fermentation microbiology; 7 -- Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods; 7.1 The fermented food microbial ecosystem; 7.2 Culture-dependent methods; 7.3 Culture-independent methods: diversity in microbial communities. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Fermentation. 
650 0 |a Beverages  |x Microbiology. 
650 0 |a Fermented foods. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Holzapfel, Wilhelm,  |e editor. 
700 1 |a Alessandria, V.,  |e contributor. 
776 0 8 |i Print version:  |t Advances in fermented foods and beverages : improving quality, technologies and health benefits.  |d Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, ©2015  |h xxv, 559 pages  |k Woodhead Publishing in food science, technology, and nutrition ; Number 265  |z 9781782420156 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 265. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpAFFBIQT3/advances-in-fermented?kpromoter=marc  |y Full text 

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