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Fermented Foods: Sources, Consumption & Health Benefits
Arnold E. Morton (Ed.)
€ 288.64
€ 216.21
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Description for Fermented Foods: Sources, Consumption & Health Benefits
Hardback. Editor(s): Morton, Arnold E. Num Pages: 200 pages. BIC Classification: TDCT. Category: (UP) Postgraduate, Research & Scholarly. Dimension: 260 x 180. .
In recent years, there has been a growing trend in the consumption of functional foods. Functional foods are those that when consumed regularly produce a specific beneficial health effect beyond their basic nutritional properties. In this book, the authors focus on providing an overview of the current knowledge on technical approaches for the manufacturing of fermented dairy foods, as well as aspects concerning nutrition and health; the effects of supplementation of yogurt with appropriate plant materials for developing novel functional yogurt with antioxidant properties; the role of probiotics applications in fermented foods and the application of probiotic bacteria in foods ... Read more
In recent years, there has been a growing trend in the consumption of functional foods. Functional foods are those that when consumed regularly produce a specific beneficial health effect beyond their basic nutritional properties. In this book, the authors focus on providing an overview of the current knowledge on technical approaches for the manufacturing of fermented dairy foods, as well as aspects concerning nutrition and health; the effects of supplementation of yogurt with appropriate plant materials for developing novel functional yogurt with antioxidant properties; the role of probiotics applications in fermented foods and the application of probiotic bacteria in foods ... Read more
Product Details
Format
Hardback
Publication date
2015
Publisher
Nova Science Publishers Inc United States
Number of pages
200
Condition
New
Number of Pages
200
Place of Publication
New York, United States
ISBN
9781634838689
SKU
V9781634838689
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-2
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