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| 008 | 151211s2015 gw | s |||| 0|eng d | ||
| 020 | _a9783319231778 | ||
| 040 | _aES-MaUEC | ||
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_aQR115 _b.B464 2015 EB |
|
| 245 | 0 | 0 |
_aBeneficial Microorganisms in Food and Nutraceuticals _cedited by Min-Tze Liong |
| 250 | _a1st ed. 2015 | ||
| 260 |
_aCham, Switzerland _bSpringer _c2015 |
||
| 300 |
_a1 recurso en línea (VIII, 290 p.) _b66 il., 53 il. col. |
||
| 336 |
_aTexto (visual) _btxt _2rdacontent |
||
| 337 |
_aelectrónico _bc _2rdamedia |
||
| 338 |
_arecurso electrónico _bcr _2rdacarrier |
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| 490 | 1 |
_aMicrobiology Monographs _x1862-5576 _v27 |
|
| 520 | _aThis book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health. | ||
| 942 |
_2lcc _cLE |
||
| 988 | _aEBOOK, EBSPRINGER | ||
| 650 | 7 |
_aMicrobiología alimentaria _0comprobar BNE19960369200 _2embne _9150782 |
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| 700 | 1 |
_aLiong, Min-Tze _eeditor literario _993980 _0Local |
|
| 830 | 0 |
_aMicrobiology Monographs _x1862-5576 _v27 _9133290 |
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| 856 | 4 | 0 |
_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://link.springer.com/book/10.1007/978-3-319-23177-8 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid) |
| 901 | _ai9783319231778 | ||
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_a.b12901106 _b10-10-17 _c18-01-16 |
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