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.
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| Other Authors | , , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Amsterdam :
Elsevier,
[2017]
©2017 |
| Subjects | |
| Online Access | Full text |
| ISBN | 9780128025499 0128025492 9780128023099 0128023090 |
| Physical Description | 1 online resource |
Cover
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocn958455637 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 160916s2017 ne ob 001 0 eng d | ||
| 040 | |a IDEBK |b eng |e pn |c IDEBK |d EBLCP |d N$T |d OPELS |d YDX |d OCLCQ |d N$T |d OCLCQ |d IDEBK |d OCLCF |d EXH |d TEFOD |d KNOVL |d STF |d OCLCQ |d COO |d OCLCQ |d U3W |d RRP |d NLE |d UKMGB |d LQU |d OCLCQ |d UX1 |d S2H |d OCLCO |d OCLCQ |d PSYSI |d OCLCQ |d OCLCO |d DXU |d OCLCL |d SXB | ||
| 020 | |a 9780128025499 |q (electronic bk.) | ||
| 020 | |a 0128025492 |q (electronic bk.) | ||
| 020 | |z 9780128023099 | ||
| 020 | |z 0128023090 | ||
| 035 | |a (OCoLC)958455637 |z (OCoLC)958480442 |z (OCoLC)1105189211 |z (OCoLC)1105565499 | ||
| 245 | 0 | 0 | |a Fermented foods in health and disease prevention / |c edited by Juana Frias, Cristina Martinez-Villaluenga, Elena Peñas. |
| 260 | |a Amsterdam : |b Elsevier, |c [2017] | ||
| 264 | 4 | |c ©2017 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 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. |
| 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 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. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Fermented foods. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Frias, Juana, |e editor. | |
| 700 | 1 | |a Martinez-Villaluenga, Cristina, |e editor. | |
| 700 | 1 | |a Peñas, Elena, |e editor. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFFHDP00D/fermented-foods-in?kpromoter=marc |y Full text |