Advances in probiotics for sustainable food and medicine [electronic resource] / edited by Gunjan Goel, Ashok Kumar.
- 其他作者：
- 其他題名：
- Microorganisms for sustainability ;
- 出版： Singapore : Springer Singapore :Imprint: Springer 2021.
- 叢書名： Microorganisms for sustainability,v.21
- 主題： Probiotics--Therapeutic use. , Functional foods--Therapeutic use. , Bacteriology. , Food Microbiology. , Microbial Genetics and Genomics.
- ISBN： 9789811567957 (electronic bk.) 、 9789811567940 (paper)
- URL：
電子書(校內)
點擊此處查看電子書
- 一般註：E1103學校採購電子書 Chapter 1. Probiotics and their potential applications: An Introduction -- Chapter 2. Sources and Selection criteria of probiotics -- Chapter 3. Indigenous fermented foods as a potential source of probiotic foods -- Chapter 4. Prebiotics for Probiotics -- Chapter 5. Probiotics as live biotherapeutics: prospects and perspectives -- Chapter 6. Probiotics as functional foods -- Chapter 7. Probiotics in Livestock and Poultry Nutrition and Health -- Chapter 8. Probiotics for Human Health. Chapter 9. Influence of probiotics over AMPK-dependent health activity: a look into its molecular mechanisms -- Chapter 10. Metabolic engineering approaches for improvement of probiotics functionality.
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讀者標籤：
- 系統號： 000293161 | 機讀編目格式
館藏資訊
This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique reference resource for food scientists interested in development of probiotic based functional foods and their marketing. It will also appeal to those working in the area of regulations regarding the use of and health claims for fermented foods, both locally and globally.
摘要註
This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique reference resource for food scientists interested in development of probiotic based functional foods and their marketing. It will also appeal to those working in the area of regulations regarding the use of and health claims for fermented foods, both locally and globally.
