標(biāo)題: Titlebook: Beneficial Microorganisms in Food and Nutraceuticals; Min-Tze Liong Book 2015 Springer International Publishing Switzerland 2015 Food bio- [打印本頁(yè)] 作者: BREED 時(shí)間: 2025-3-21 19:50
書(shū)目名稱Beneficial Microorganisms in Food and Nutraceuticals影響因子(影響力)
書(shū)目名稱Beneficial Microorganisms in Food and Nutraceuticals影響因子(影響力)學(xué)科排名
書(shū)目名稱Beneficial Microorganisms in Food and Nutraceuticals網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱Beneficial Microorganisms in Food and Nutraceuticals網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱Beneficial Microorganisms in Food and Nutraceuticals被引頻次
書(shū)目名稱Beneficial Microorganisms in Food and Nutraceuticals被引頻次學(xué)科排名
書(shū)目名稱Beneficial Microorganisms in Food and Nutraceuticals年度引用
書(shū)目名稱Beneficial Microorganisms in Food and Nutraceuticals年度引用學(xué)科排名
書(shū)目名稱Beneficial Microorganisms in Food and Nutraceuticals讀者反饋
書(shū)目名稱Beneficial Microorganisms in Food and Nutraceuticals讀者反饋學(xué)科排名
作者: 享樂(lè)主義者 時(shí)間: 2025-3-21 23:53 作者: frenzy 時(shí)間: 2025-3-22 02:11 作者: Affable 時(shí)間: 2025-3-22 06:26 作者: 省略 時(shí)間: 2025-3-22 09:06
Fermented Soymilk as a Nutraceutical,efforts of scientific researches in proving and identifying the properties and potential applications of nutraceutical substances. Nutraceuticals are reported as active natural compounds possessing chemoprotective, antioxidative, anti-inflammatory, and osteogenetic properties, which could be obtaine作者: collateral 時(shí)間: 2025-3-22 13:58
Fermented Fish Products in Sudan,ion. In this respect, Sudan is no exception and the various aquatic resources (marine, freshwater, brackish, groundwater, and others) are tapped in order to fulfill the needs in this direction. To this effect, various methods of fishing are encountered and appropriate gears are employed to match wit作者: 啞劇 時(shí)間: 2025-3-22 17:12
Consumerism of Probiotics in China,biotics ingredients remain a niche market. Companies with the proprietary probiotic strains, appropriate process technologies, and distribution networks dominate the industry. New information about the genome of existing and emerging probiotics strains provides solid basis for successful commercial 作者: 華而不實(shí) 時(shí)間: 2025-3-23 00:19 作者: 征兵 時(shí)間: 2025-3-23 03:36
Current Trends and Future Perspectives on Functional Foods and Nutraceuticals,cement is the driving force of the global functional food and nutraceutical market. Functional foods are the medicinal foods that provide health benefits beyond energy and essential nutrients. Many studies, including several European Commission (EC) funded projects, have led to the understanding of 作者: 有節(jié)制 時(shí)間: 2025-3-23 09:01 作者: companion 時(shí)間: 2025-3-23 11:46 作者: Ambulatory 時(shí)間: 2025-3-23 15:04 作者: 假設(shè) 時(shí)間: 2025-3-23 18:08
Probiotics in Dairy Products,er, only a few have contributed convincingly to our knowledge of the health effects of . species as starter cultures. . strains in dairy products represent an exciting prophylactic and therapeutic advance, although further investigations must be undertaken before their role in intestinal health can be delineated clearly.作者: Sedative 時(shí)間: 2025-3-24 00:40 作者: Landlocked 時(shí)間: 2025-3-24 06:02
https://doi.org/10.1007/978-3-030-04568-5tion technology can be used to protect the probiotic bacteria against adverse conditions. This chapter discusses the potential of using various microencapsulation techniques to protect probiotic bacteria.作者: Jocose 時(shí)間: 2025-3-24 09:10 作者: CURT 時(shí)間: 2025-3-24 14:10 作者: Liberate 時(shí)間: 2025-3-24 18:14
Olivier Cappé,Eric Moulines,Tobias Rydénm in China. This chapter will be a resource with an interest in the growing popularity of probiotics and presents an informative balance of the scientific and market factors that are critical in the probiotics industry in China.作者: FLAGR 時(shí)間: 2025-3-24 19:56
Filtering and Smoothing Recursionsfood colorants. Some examples of the pigment molecules are carotenoids, melanin, flavin, quinones, monascins, and xanthophylls. Colorant-producing microorganisms, such as , , , and , can produce a large number of color pigments (Table 1). They grow mostly in soil and some of them grow on coast or in deep sea.作者: 啪心兒跳動(dòng) 時(shí)間: 2025-3-25 01:36 作者: 1分開(kāi) 時(shí)間: 2025-3-25 06:39 作者: comely 時(shí)間: 2025-3-25 11:05
1862-5576 traditional ideas, current trends, innovative ideas and fut.This 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 pro作者: occurrence 時(shí)間: 2025-3-25 12:22
Microencapsulation of Probiotic Bacteria,tion technology can be used to protect the probiotic bacteria against adverse conditions. This chapter discusses the potential of using various microencapsulation techniques to protect probiotic bacteria.作者: Criteria 時(shí)間: 2025-3-25 16:54
, spp. as Starters and Their Beneficial Roles in Fermented Foods,an or levan), oligosaccharides, mannitol, bacteriocins, and vitamins. In this chapter, we present an extensive discussion on . spp., especially general information including morphology, taxonomy, growth characteristics, metabolism, starter uses in fermented foods, and beneficial health effects as potential probiotics.作者: Gratuitous 時(shí)間: 2025-3-25 20:23
Fermented Fish Products in Sudan,h the requirement of the environs, however, the ultimate goal being the maximization of the products and their utilization for the best and economic satisfaction within the framework of a well-defined exploitation strategy.作者: 暫時(shí)中止 時(shí)間: 2025-3-26 00:55
Book 2015in 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..作者: COLON 時(shí)間: 2025-3-26 05:07
From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Aising antibacterial compounds with pharmaceutical applications. In this chapter, we will review some of the traditional applications of lactic acid bacteria, showing the importance of antimicrobial metabolites with special focus on antimicrobial proteins (bacteriocins), and discuss some specific cas作者: 可卡 時(shí)間: 2025-3-26 11:24 作者: 啞巴 時(shí)間: 2025-3-26 13:16 作者: 噴油井 時(shí)間: 2025-3-26 17:17 作者: neutralize 時(shí)間: 2025-3-26 23:49
Roles of Probiotics on Lifelong Diversifications of Gut Microbiota,we provide some evidence on numerous factors that affect the compositions gut microbiota, beginning from infancy to adulthood, and the effectiveness of probiotic therapy in tackling health issues arising from such alterations.作者: Engaging 時(shí)間: 2025-3-27 02:25 作者: Cerebrovascular 時(shí)間: 2025-3-27 06:43
https://doi.org/10.1007/978-3-030-04568-5ising antibacterial compounds with pharmaceutical applications. In this chapter, we will review some of the traditional applications of lactic acid bacteria, showing the importance of antimicrobial metabolites with special focus on antimicrobial proteins (bacteriocins), and discuss some specific cas作者: 要塞 時(shí)間: 2025-3-27 13:29 作者: 環(huán)形 時(shí)間: 2025-3-27 14:22
Elements of Markov Chain Theory the bioavailability of isoflavones, assists in digestion of protein, reduces anti-nutritional factor, enhances calcium solubility and vitamin content, promotes intestinal health, and supports immune system. Fermentation of soymilk has indeed offered the population a nutraceutical with physiological作者: Cupping 時(shí)間: 2025-3-27 19:40 作者: Intervention 時(shí)間: 2025-3-28 01:31 作者: CLAY 時(shí)間: 2025-3-28 05:41 作者: 性滿足 時(shí)間: 2025-3-28 08:09
Beneficial Microorganisms in Food and Nutraceuticals作者: leniency 時(shí)間: 2025-3-28 14:20
Min-Tze LiongBroadens readers’ understanding of the latest developments in food biotechnologies.Addresses both theoretical and practical aspects.Examines traditional ideas, current trends, innovative ideas and fut作者: 格子架 時(shí)間: 2025-3-28 15:01
Microbiology Monographshttp://image.papertrans.cn/b/image/183410.jpg作者: Deadpan 時(shí)間: 2025-3-28 22:40
https://doi.org/10.1007/978-3-319-23177-8Food bio-preservation; Food colorants; Gut microbiota; Natural fermentation; Probiotics; Soymilk作者: Conquest 時(shí)間: 2025-3-29 00:31 作者: 機(jī)警 時(shí)間: 2025-3-29 07:08
Beneficial Microorganisms in Food and Nutraceuticals978-3-319-23177-8Series ISSN 1862-5576 Series E-ISSN 1862-5584 作者: Gustatory 時(shí)間: 2025-3-29 09:40
https://doi.org/10.1007/978-3-030-04568-5e generation to another and has survived over the years. However, with the establishment of the scientific basis of microbiology, all food fermentation processes have been re-evaluated from the new perspective—the physiological characteristics of lactic acid bacteria. The growth of lactic acid bacte作者: cortisol 時(shí)間: 2025-3-29 12:19
https://doi.org/10.1007/978-3-030-04568-5uring food processing, storage and consumption. To confer beneficial effects to the host, a probiotic product should contain at least 10.?CFU/g or ml of the product. Probiotic microorganisms are sensitive to food processing environments and to conditions in the gastrointestinal tract. Microencapsula作者: BLAND 時(shí)間: 2025-3-29 17:03 作者: Customary 時(shí)間: 2025-3-29 22:27
Analysis of Sequential Monte Carlo Methodse. . spp. exist in vegetables, silage, fermented food products, and feces, among other places. These bacteria are used as a starter culture in food and beverage fermentation in order to improve the nutritional and organoleptic quality and to extend shelf life. They produce exo-polysaccharides (dextr作者: 清澈 時(shí)間: 2025-3-30 02:53
Elements of Markov Chain Theoryefforts of scientific researches in proving and identifying the properties and potential applications of nutraceutical substances. Nutraceuticals are reported as active natural compounds possessing chemoprotective, antioxidative, anti-inflammatory, and osteogenetic properties, which could be obtaine作者: –FER 時(shí)間: 2025-3-30 07:53 作者: PANG 時(shí)間: 2025-3-30 08:12
