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Cover: 9783330328624 | Traditional Fermented Foods as Probiotic Functional Foods ¿ A Review
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Traditional Fermented Foods as Probiotic Functional Foods ¿ A Review
Taschenbuch von Clifford Nkemnaso Obi
Sprache: Englisch

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Beschreibung
Traditional fermented foods are foods that have been acted upon by a consortium of microorganisms with improved nutritional values, organoleptic qualities, extended shelf-life, digestibility etc. Lactic acid bacteria are a large group of closely related bacteria that are involved in food fermentation and have similar properties such as lactic acid production. Some moulds and yeasts are also involved in food fermentation. The live microorganisms consumed together with fermented foods are called probiotics and they possess beneficial effects such as improvement of the health of intestinal tract, enhancement of the immune system, synthesis and enhancement of bio-availability of nutrients. Fermented foods have nutritional advantages as well as prophylactic and therapeutic potentials collectively known as functional properties. Functional foods are produced by the inclusion of probiotic organisms and prebiotics. This review looks at the functional properties of traditional fermented foods especially cereals.
Traditional fermented foods are foods that have been acted upon by a consortium of microorganisms with improved nutritional values, organoleptic qualities, extended shelf-life, digestibility etc. Lactic acid bacteria are a large group of closely related bacteria that are involved in food fermentation and have similar properties such as lactic acid production. Some moulds and yeasts are also involved in food fermentation. The live microorganisms consumed together with fermented foods are called probiotics and they possess beneficial effects such as improvement of the health of intestinal tract, enhancement of the immune system, synthesis and enhancement of bio-availability of nutrients. Fermented foods have nutritional advantages as well as prophylactic and therapeutic potentials collectively known as functional properties. Functional foods are produced by the inclusion of probiotic organisms and prebiotics. This review looks at the functional properties of traditional fermented foods especially cereals.
Über den Autor
Il dottor Clifford N. Obi ha studiato Microbiologia e attualmente è docente senior e consulente del corso presso il Dipartimento di Microbiologia del Collegio di Scienze Naturali dell'Università di Agricoltura Michael Okpara, Umudike, Abia State, Nigeria. È sposato e ha figli.
Details
Erscheinungsjahr: 2020
Fachbereich: Allgemeines
Genre: Biologie
Rubrik: Naturwissenschaften & Technik
Thema: Lexika
Medium: Taschenbuch
Inhalt: 108 S.
ISBN-13: 9783330328624
ISBN-10: 3330328622
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Obi, Clifford Nkemnaso
Hersteller: LAP LAMBERT Academic Publishing
Maße: 220 x 150 x 7 mm
Von/Mit: Clifford Nkemnaso Obi
Erscheinungsdatum: 26.05.2020
Gewicht: 0,179 kg
Artikel-ID: 118722178
Über den Autor
Il dottor Clifford N. Obi ha studiato Microbiologia e attualmente è docente senior e consulente del corso presso il Dipartimento di Microbiologia del Collegio di Scienze Naturali dell'Università di Agricoltura Michael Okpara, Umudike, Abia State, Nigeria. È sposato e ha figli.
Details
Erscheinungsjahr: 2020
Fachbereich: Allgemeines
Genre: Biologie
Rubrik: Naturwissenschaften & Technik
Thema: Lexika
Medium: Taschenbuch
Inhalt: 108 S.
ISBN-13: 9783330328624
ISBN-10: 3330328622
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Obi, Clifford Nkemnaso
Hersteller: LAP LAMBERT Academic Publishing
Maße: 220 x 150 x 7 mm
Von/Mit: Clifford Nkemnaso Obi
Erscheinungsdatum: 26.05.2020
Gewicht: 0,179 kg
Artikel-ID: 118722178
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