Fermented foods in health and disease prevention /

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Frias, Juana (Editor ), Martinez-Villaluenga, Cristina (Editor ), Peñas, Elena (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Elsevier, [2017]
©2017
Temas:
Fermented foods.
Aliments fermentés.
TECHNOLOGY & ENGINEERING > Food Science.
Acceso en línea:Texto completo

MARC

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245 0 0 |a Fermented foods in health and disease prevention /  |c edited by Juana Frias, Cristina Martinez-Villaluenga, Elena Peñas. 
260 |a Amsterdam :  |b Elsevier,  |c [2017] 
264 4 |c ©2017 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
588 0 |a Online resource; title from PDF title page (EBSCO, viewed October 26, 2016). 
504 |a Includes bibliographical references and index. 
505 0 0 |t Fermented foods in health promotion and disease prevention : an overview /  |r J.R. Wilburn and E.P. Ryan --  |t Bioactive peptides in fermented foods : production and evidence for health effects /  |r C. Martinez-Villaluenga, E. Peñas and J. Frias --  |t Health benefits of exopolysaccharides in fermented foods /  |r K.M. Nampoothiri, D.J. Beena, D.S. Vasanthakumari and B. Ismail --  |t Biotransformation of phenolics by Lactobacillus plantarum in fermented foods /  |r R. Muñoz, B. de las Rivas, F. López de Felipe, I. Reverón, L. Santamaría, M. Esteban-Torres, J.A. Curiel, H. Rodríguez and J.M. Landete --  |t Gamma-aminobutyric acid-enriched fermented foods /  |r J. Quílez and M. Diana --  |t Melatonin synthesis in fermented foods /  |r M.A. Martín-Cabrejas, Y. Aguilera, V. Benítez and R.J. Reiter --  |t Effect of fermentation on vitamin content in food /  |r B. Walther and A. Schmid --  |t From bacterial genomics to human health /  |r A. Benítez-Páez and Y. Sanz --  |t Fermented seafood products and health /  |r O. Martínez-Álvarez, M.E. López-Cabellero, M.C. Gómez-Guillén and P. Montero --  |t Fermented meat sausages /  |r R. Bou, S. Confrades and F. Jiménez-Colmenero --  |t Health effects of cheese components with a focus on bioactive peptides /  |r I. López-Expósito, B. Miralles, L. Amigo and B. Hernández-Ledesma --  |t Blue cheese : microbiota and fungal metabolites /  |r J.F. Martín and M. Coton --  |t Yogurt and health /  |r M.A. Fernandez, É. Picard-Deland, M. Le Barz, N. Daniel and A. Marette --  |t Kefir /  |r H. Ksenkaș, O. Gürsoy and H. Özbaș --  |t Beer and its role in human health /  |r M.L. González-SanJosé, P.M. Rodríguez and V. Valls-Bellés --  |t Fermented pulses in nutrition and health promotion /  |r J. Frias, E. Peñas and C. Martinez-Villaluenga --  |t Nonwheat cereal-fermented-derived products /  |r Z. Ciesarová, L. Mikušová, M. Magala, Z. Kohajdová and J. Karovičová --  |t Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods /  |r C.G. Rizzello, R. Coda and M. Gobbetti --  |t Tempeh and other fermented soybean products rich in isoflavones /  |r V. Mani and L.C. Ming --  |t Kimchi and its health benefits /  |r K.-Y. Park, H.-Y. Kim and J.-K. Jeong --  |t The naturally fermented sour pickled cucumbers /  |r H. Zieliński, M. Surma and D. Zielińska --  |t Role of natural fermented olives in health and disease /  |r C.M. Peres, C. Peres and F. Xavier Malcata --  |t Pulque /  |r J.A. Gutiérrez-Uribe, L.M. Figueroa, S.T. Martín-del-Campo and A. Escalante --  |t Sauerkraut : production, composition, and health benefits /  |r E. Peñas, C. Martinez-Villaluenga and J. Frias --  |t Vinegars and other fermented condiments /  |r M.C. Garcia-Parrilla, M.J. Torija, A. Mas, A.B. Cerezo and A.M. Troncoso --  |t Wine /  |r I. Fernandes, R. Pérez-Gregorio, S. Soares, N. Mateus and V. De Freitas --  |t Biogenic amines in fermented foods and health implications /  |r L. Simon Sarkadi --  |t Occurrence of aflatoxins in fermented food products /  |r S. Shukla, D.-H. Kim, S.H. Chung and M. Kim --  |t Antibiotic resistance profile of microbes from traditional fermented foods /  |r H. Abriouel, C.W. Knapp, A. Gálvez and N. Benomar --  |t Fermentation of food wastes for generation of nutraceuticals and supplements /  |r S. Patel and S. Shukla. 
590 |a eBooks on EBSCOhost  |b EBSCO eBook Subscription Academic Collection - Worldwide 
590 |a Knovel  |b ACADEMIC - Food Science 
650 0 |a Fermented foods. 
650 6 |a Aliments fermentés. 
650 7 |a TECHNOLOGY & ENGINEERING  |x Food Science.  |2 bisacsh 
650 7 |a Fermented foods.  |2 fast  |0 (OCoLC)fst00922990 
700 1 |a Frias, Juana,  |e editor. 
700 1 |a Martinez-Villaluenga, Cristina,  |e editor. 
700 1 |a Peñas, Elena,  |e editor. 
856 4 0 |u https://appknovel.uam.elogim.com/kn/resources/kpFFHDP00D/toc  |z Texto completo 
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