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
Tabla de Contenidos:
  • Fermented foods in health promotion and disease prevention : an overview / J.R. Wilburn and E.P. Ryan
  • Bioactive peptides in fermented foods : production and evidence for health effects / C. Martinez-Villaluenga, E. Peñas and J. Frias
  • Health benefits of exopolysaccharides in fermented foods / K.M. Nampoothiri, D.J. Beena, D.S. Vasanthakumari and B. Ismail
  • Biotransformation of phenolics by Lactobacillus plantarum in fermented foods / 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
  • Gamma-aminobutyric acid-enriched fermented foods / J. Quílez and M. Diana
  • Melatonin synthesis in fermented foods / M.A. Martín-Cabrejas, Y. Aguilera, V. Benítez and R.J. Reiter
  • Effect of fermentation on vitamin content in food / B. Walther and A. Schmid
  • From bacterial genomics to human health / A. Benítez-Páez and Y. Sanz
  • Fermented seafood products and health / O. Martínez-Álvarez, M.E. López-Cabellero, M.C. Gómez-Guillén and P. Montero
  • Fermented meat sausages / R. Bou, S. Confrades and F. Jiménez-Colmenero
  • Health effects of cheese components with a focus on bioactive peptides / I. López-Expósito, B. Miralles, L. Amigo and B. Hernández-Ledesma
  • Blue cheese : microbiota and fungal metabolites / J.F. Martín and M. Coton
  • Yogurt and health / M.A. Fernandez, É. Picard-Deland, M. Le Barz, N. Daniel and A. Marette
  • Kefir / H. Ksenkaș, O. Gürsoy and H. Özbaș
  • Beer and its role in human health / M.L. González-SanJosé, P.M. Rodríguez and V. Valls-Bellés
  • Fermented pulses in nutrition and health promotion / J. Frias, E. Peñas and C. Martinez-Villaluenga
  • Nonwheat cereal-fermented-derived products / Z. Ciesarová, L. Mikušová, M. Magala, Z. Kohajdová and J. Karovičová
  • Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods / C.G. Rizzello, R. Coda and M. Gobbetti
  • Tempeh and other fermented soybean products rich in isoflavones / V. Mani and L.C. Ming
  • Kimchi and its health benefits / K.-Y. Park, H.-Y. Kim and J.-K. Jeong
  • The naturally fermented sour pickled cucumbers / H. Zieliński, M. Surma and D. Zielińska
  • Role of natural fermented olives in health and disease / C.M. Peres, C. Peres and F. Xavier Malcata
  • Pulque / J.A. Gutiérrez-Uribe, L.M. Figueroa, S.T. Martín-del-Campo and A. Escalante
  • Sauerkraut : production, composition, and health benefits / E. Peñas, C. Martinez-Villaluenga and J. Frias
  • Vinegars and other fermented condiments / M.C. Garcia-Parrilla, M.J. Torija, A. Mas, A.B. Cerezo and A.M. Troncoso
  • Wine / I. Fernandes, R. Pérez-Gregorio, S. Soares, N. Mateus and V. De Freitas
  • Biogenic amines in fermented foods and health implications / L. Simon Sarkadi
  • Occurrence of aflatoxins in fermented food products / S. Shukla, D.-H. Kim, S.H. Chung and M. Kim
  • Antibiotic resistance profile of microbes from traditional fermented foods / H. Abriouel, C.W. Knapp, A. Gálvez and N. Benomar
  • Fermentation of food wastes for generation of nutraceuticals and supplements / S. Patel and S. Shukla.

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