Beneficial Microorganisms in Food and Nutraceuticals
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 processes are also
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Min-Tze Liong Editor
Beneficial Microorganisms in Food and Nutraceuticals
Microbiology Monographs
Volume 27
Series Editor Alexander Steinbu¨chel Mu¨nster, Germany
More information about this series at http://www.springer.com/series/7171
Min-Tze Liong Editor
Beneficial Microorganisms in Food and Nutraceuticals
Editor Min-Tze Liong Universiti Sains Malaysia, School of Industrial Technology Penang, Malaysia Series Editor Alexander Steinbu¨chel Institut fu¨r Molekulare Mikrobiologie und Biotechnologie Westfa¨lische Wilhelms-Universita¨t Mu¨nster Germany
ISSN 1862-5576 ISSN 1862-5584 (electronic) Microbiology Monographs ISBN 978-3-319-23176-1 ISBN 978-3-319-23177-8 (eBook) DOI 10.1007/978-3-319-23177-8 Library of Congress Control Number: 2015957590 Springer Cham Heidelberg New York Dordrecht London © Springer International Publishing Switzerland 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
Preface
This volume communicates aspects of beneficial microorganisms in relation to food and nutraceuticals. The conventional roles of microorganisms in foods typically emphasize on bio-preservation, extended shelf life, and production of higher digestible nutrients via natural fermentation processes. However, the recent introduction of nutraceuticals has broadened the potentials of microorganisms to transform normal foods to nutraceutical products, many with well-characterized health claims. In combination with such increasing demands for nutraceuticals, various new food technology techniques have been developed, conventional technologies have been re-innovated, and various new beneficial microorganisms have also been identified. Penang, Malaysia
Min-Tze Liong
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Contents
From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Acid Bacteria . . . . . . . . . 1 Cri
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