Fermented foods : nutrition and role in health and disease / Oliver Kovalyov, editor.

Contributor(s):

Kovalyov, Oliver []

Material type: Text

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781536187052

Subject(s):

Genre/Form:

Electronic Books.

LOC classification:

QP144 .F476 2020

Online resources:

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Available additional physical forms:

Subject: "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"--

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Holdings
Item type	Current library	Collection	Call number	URL	Status	Date due	Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD)	G. Allen Fleece Library ONLINE	Non-fiction	QP144.85 (Browse shelf(Opens below))	Link to resource	Available		on1195816900

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Previous	QP144.73 Granos /por Vanessa Black.	QP144.78 Why we eat fruits /Beth Bence Reinke, MS, RD.	QP144.78 Frutas /por Vanessa Black.	QP144.85 Fermented foods : nutrition and role in health and disease /	QP171 NUTRITIONAL BIOCHEMISTRY from the classroom to the research bench.	QP187.6 BIOCHEMICAL CHANGES DURING THE HUMAN LIFESPAN	QP246 Milk : the biology of lactation /	Next

Includes bibliographies and index.

"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"--

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