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Beneficial Microbes in Fermented and Functional Foods

complete overview of the physiology and functional aspects of microbes present in fermented foods and used as functional foods, Beneficial Microbes;

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Fermented Foods

and health; the effects of supplementation of yogurt with appropriate plant materials for developing novel functional yogurt with antioxidant;

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Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food;

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Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food;

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Indigenous Fermented Foods of Southeast Asia

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a;

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How Fermented Foods Feed a Healthy Gut Microbiota

This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study;

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Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a;

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Fermented Foods, Part I: Biochemistry and Biotechnology

in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological;

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Handbook of Fermented Functional Foods

shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and;

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Health Benefits of Fermented Foods and Beverages

aroma. The diversity of functional microorganisms in fermented foods and beverages consists of bacteria, yeasts, and fungi. The most;

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Fermented Foods and Beverages of the World

in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts;

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Current Developments in Biotechnology and Bioengineering

a wide range of topics related to the the microbial process for the production of high- value nutraceuticals and fermented functional foods;

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Fermented Foods in Health and Disease Prevention

severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods;

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Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and;

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Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and;

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Bioactive Compounds in Fermented Foods

- Separate chapters for different bioactive molecules in Fermented foods - The book includes the recent advances in health benefits aspects;

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Synbiotic Yoghurt -- A Smart Gut Food

fermented milk foods produced in the world, the simple and humble yoghurt has evolved significantly from a basic fermented product to a more;

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Fish Fermentation

world of microbes in the fermented fish products, their role in fermentation, desirable and associated types of microbes in fish fermentation;

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Ethnic Fermented Foods and Beverages of India

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food;

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Advances in Fermented Foods and Beverages

evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health;

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Functional Properties of Traditional Foods

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods;

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Cured, Fermented and Smoked Foods

More than 40 essays by international scholars about cured, fermented and smoked foods.;

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Fermentation and Food Safety

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an;

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Bacteriophages in Dairy Processing

and development of a highly specialised and specifically selected group of microbes collectively known as Lactic Acid Bacteria (LAB) that;

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Himalayan Fermented Foods

foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic;

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Himalayan Fermented Foods

foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic;

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Korean Food and Foodways

This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and;

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