Fermented foods : nutrition and role in health and disease /

"Fermented Foods: Nutrition and Role in Health and Disease provides a comprehensive review of the recently discovered, or bioengineered, vitamin B2, B9 and B12-producing lactic acid bacteria, providing an in depth analysis of the latest biotechnological applications and potentialities, particul...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Kovalyov, Oliver (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Nova Science Publishers, [2020]
Colección:Food and beverage consumption and health series.
Temas:
Functional foods.
Fermented foods > Health aspects.
Fermentation.
Fermentation
Nutraceutiques.
Functional foods
Acceso en línea:Texto completo

MARC

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020 |a 1536187054  |q electronic book 
020 |a 9781536187052  |q electronic book 
020 |z 9781536186567  |q hardcover 
035 |a (OCoLC)1195816900 
042 |a pcc 
050 0 4 |a QP144.F85  |b F47 2020 
082 0 0 |a 613.2  |2 23 
049 |a UAMI 
245 0 0 |a Fermented foods :  |b nutrition and role in health and disease /  |c Oliver Kovalyov, editor. 
264 1 |a New York :  |b Nova Science Publishers,  |c [2020] 
300 |a 1 online resource (xi, 284 pages). 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Food and beverage consumption and health 
504 |a Includes bibliographical references and index. 
520 |a "Fermented Foods: Nutrition and Role in Health and Disease provides a comprehensive review of the recently discovered, or bioengineered, vitamin B2, B9 and B12-producing lactic acid bacteria, providing an in depth analysis of the latest biotechnological applications and potentialities, particularly the development of novel bioenriched fermented foods. The authors elucidate the impact of lactic acid fermentation on sulforaphane rich products in an effort to improve our understanding on the role of sulforaphane as a potential medicine in the treatment of various disorders. A proteinaceous compound produced by Leuconostoc lactis RK18 is characterized, isolated from a fermented Cambodian food product. Later, fermented meat products and fermented shrimp products are discussed, particularly focusing on their production, composition, microorganisms, health benefits and health risks"--  |c Provided by publisher. 
588 |a Description based on online resource; title from digital title page (viewed on March 27, 2021). 
505 0 |a Intro -- Contents -- Preface -- Chapter 1 -- Hypovitaminosis B -- Exploiting Lactic Acid Bacteria as Vitamin Factories t owards a Prophylactic Approach -- Abstract -- 1. Vitamin B2 -- 1.1. Vitamin B2 Discovery -- The History of the "Yellow Pigment" -- 1.2. Riboflavin Chemistry -- Structure and Properties -- 1.3. Biochemical Pathway of Riboflavin Biosynthesis -- 1.3.1. Riboflavin De Novo Biosynthetic Pathway -- 1.3.2. Regulation of Riboflavin Biosynthesis -- 1.4. Industrial Production of Riboflavin -- 1.5. Metabolic Engineering -- Towards Riboflavin Overproduction -- 1.6. Riboflavin Human Absorption -- 1.7. Biological Activity in Humans -- 1.8. Dietary Requirements in Humans -- 1.9. Riboflavin Deficiency (Etiology, Pathophysiology and Epidemiology) -- 1.10. Riboflavin Biosynthesizes by Lactic Acid Bacteria -- 1.11. Riboflavin Food Sources -- 1.12. Development of Riboflavin Biofortified Functional Foods -- 1.13. Riboflavin Degradation and Stability in Foods -- 1.14. Conclusion -- 2. Vitamin B9 -- 2.1. Background -- 2.2. Chemical Structure and Properties -- 2.3. Biosynthetic Pathway -- 2.3.1. Vitamin B9 De Novo Biosynthetic Pathway -- 2.3.2. Biosynthesis Regulation -- 2.4. Industrial Production of Vitamin B9 -- 2.5. Metabolic Engineering -- 2.6. Folate Producers -- 2.7. Biological Activity -- 2.8. Dietary Requirements in Humans -- 2.9. Cellular Absorption -- 2.10. Vitamin Deficiency -- 2.11. Food Sources -- 2.11.1. Natural Sources -- 2.11.2. Functional Foods -- 2.12. Stability in Foods -- 2.13. Conclusion -- 3. Vitamin B12 -- 3.1. Vitamin B12 -- 3.2. Chemical Structure and Properties -- 3.3. Biosynthetic Pathway -- 3.3.1. Vitamin B12 De Novo and Salvage Pathways -- 3.3.2. Biosynthesis Regulation -- 3.4. Vitamin B12 Production -- 3.5. Metabolic Engineering -- 3.6. Vitamin B12 Biosynthesis by Lactic Acid Bacteria. 
505 8 |a 2.1. Lactic Acid Bacteria (LAB) -- 2.2. Coagulase-Negative Staphylococci (CNS) -- 3. Nutritional Values -- 4. Health-Promoting Activities -- 4.1. Probiotics -- 4.2. Antioxidant Activity -- 4.3. Angiotensin Converting Enzyme (ACE) Inhibitory Activity -- 4.4. Antidiabetic Activity and Cytotoxicity -- 5. Health Risks of Fermented Meats -- 5.1. Foodborne Pathogens -- 5.2. Biogenic Amines and Nitrosamines -- 5.3. Mycotoxin -- 5.4. Polycyclic Aromatic Hydrocarbons (PAHs) -- Conclusion -- References -- Chapter 5 -- Fermented Shrimp: Composition, Nutritive Value, Microbes and Benefits -- Abstract -- 1. Introduction -- 2. Shrimp Paste (ka-pi) -- 2.1. Production of Shrimp Paste (Ka-pi) -- 2.2. Composition of Ka-pi -- 2.3. Nutritive Value of Ka-pi -- 3. Kung-chom -- 3.1. Kung-chom Production -- 4. Kung-som -- 4.1. Kung-som Production -- 4.2. Composition of Kung-chom and Kung-som -- 4.3. Nutritive Value of Kung-som and Kung-chom -- 5. Microbiology of Fermented Shrimp Products -- 6. Biological Activities and Health Benefits -- 6.1. Antioxidant Activity -- 6.2. Antihypertensive Activity -- 6.3. Fibrinolytic Activity -- 7. Health Risk -- 7.1. Biogenic Amines -- 7.2. High Amount of Salt Content -- 7.3. Heavy Metals -- Conclusion -- References -- Index -- Blank Page -- Blank Page. 
590 |a eBooks on EBSCOhost  |b EBSCO eBook Subscription Academic Collection - Worldwide 
650 0 |a Functional foods. 
650 0 |a Fermented foods  |x Health aspects. 
650 0 |a Fermentation. 
650 2 |a Fermentation 
650 6 |a Nutraceutiques. 
650 6 |a Fermentation. 
650 7 |a Fermentation  |2 fast  |0 (OCoLC)fst00922973 
650 7 |a Functional foods  |2 fast  |0 (OCoLC)fst00936070 
700 1 |a Kovalyov, Oliver,  |e editor. 
776 0 8 |i Print version:  |t Fermented foods  |d New York : Nova Science Publishers, [2020]  |z 9781536186567  |w (DLC) 2020041685 
830 0 |a Food and beverage consumption and health series. 
856 4 0 |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2618062  |z Texto completo 
938 |a EBSCOhost  |b EBSC  |n 2618062 
994 |a 92  |b IZTAP 

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