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Fermented foods in health and disease prevention /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Elsevier,
[2017]
�2017 |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn958455637 | ||
| 003 | OCoLC | ||
| 005 | 20231120112135.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 160916s2017 ne ob 001 0 eng d | ||
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| 015 | |a GBB6G6365 |2 bnb | ||
| 016 | 7 | |a 018090255 |2 Uk | |
| 019 | |a 958480442 |a 1105189211 |a 1105565499 | ||
| 020 | |a 9780128025499 |q (electronic bk.) | ||
| 020 | |a 0128025492 |q (electronic bk.) | ||
| 020 | |z 9780128023099 | ||
| 020 | |z 0128023090 | ||
| 035 | |a (OCoLC)958455637 |z (OCoLC)958480442 |z (OCoLC)1105189211 |z (OCoLC)1105565499 | ||
| 050 | 4 | |a TP371.44 | |
| 060 | 4 | |a 2017 I-417 | |
| 060 | 4 | |a WB 447 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664/.024 |2 23 |
| 245 | 0 | 0 | |a Fermented foods in health and disease prevention / |c edited by Juana Frias, Cristina Martinez-Villaluenga, Elena Pe�nas. |
| 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. Pe�nas 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. Mu�noz, B. de las Rivas, F. L�opez de Felipe, I. Rever�on, L. Santamar�ia, M. Esteban-Torres, J.A. Curiel, H. Rodr�iguez and J.M. Landete -- |t Gamma-aminobutyric acid-enriched fermented foods / |r J. Qu�ilez and M. Diana -- |t Melatonin synthesis in fermented foods / |r M.A. Mart�in-Cabrejas, Y. Aguilera, V. Ben�itez 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. Ben�itez-P�aez and Y. Sanz -- |t Fermented seafood products and health / |r O. Mart�inez-�Alvarez, M.E. L�opez-Cabellero, M.C. G�omez-Guill�en and P. Montero -- |t Fermented meat sausages / |r R. Bou, S. Confrades and F. Jim�enez-Colmenero -- |t Health effects of cheese components with a focus on bioactive peptides / |r I. L�opez-Exp�osito, B. Miralles, L. Amigo and B. Hern�andez-Ledesma -- |t Blue cheese : microbiota and fungal metabolites / |r J.F. Mart�in and M. Coton -- |t Yogurt and health / |r M.A. Fernandez, �E. Picard-Deland, M. Le Barz, N. Daniel and A. Marette -- |t Kefir / |r H. Ksenka�s, O. G�ursoy and H. �Ozba�s -- |t Beer and its role in human health / |r M.L. Gonz�alez-SanJos�e, P.M. Rodr�iguez and V. Valls-Bell�es -- |t Fermented pulses in nutrition and health promotion / |r J. Frias, E. Pe�nas and C. Martinez-Villaluenga -- |t Nonwheat cereal-fermented-derived products / |r Z. Ciesarov�a, L. Miku�sov�a, M. Magala, Z. Kohajdov�a and J. Karovi�cov�a -- |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. Zieli�nski, M. Surma and D. Zieli�nska -- |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. Guti�errez-Uribe, L.M. Figueroa, S.T. Mart�in-del-Campo and A. Escalante -- |t Sauerkraut : production, composition, and health benefits / |r E. Pe�nas, 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. P�erez-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. G�alvez and N. Benomar -- |t Fermentation of food wastes for generation of nutraceuticals and supplements / |r S. Patel and S. Shukla. |
| 650 | 0 | |a Fermented foods. | |
| 650 | 6 | |a Aliments ferment�es. |0 (CaQQLa)201-0011258 | |
| 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 Pe�nas, Elena, |e editor. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128023099 |z Texto completo |