Microbial functional foods and nutraceuticals / edited by Vijai K. Gupta, Tallinn University of Hechnology, Tallinn, Estonai, Helen Treichel, Universidade Federal da Fronteira Sul (UFFS), Brazil, Volha Shapaval, Norwegain University of Life Sciences, Aas, Norway, Luiz Antonio de Oliveira, Instituto, Nacional de Pesquisas da amazonia in Manaus, Brazil Maria Tuohy, National University of Ireland Galway, Galway, Ireland.
Contributor(s): Gupta, Vijai Kumar, editor. | Treichel, Helen, editor. | Shapaval, Volha, editor. | Oliveira, Luiz Antonio de, editor. | Tuohy, Maria G., editor.Call number: QP144.F85 M537 2018 Material type: TextPublisher: Hoboken, NJ : John Wiley & Sons Ltd., 2018Description: x, 309 pages : illustrations ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781119049012 (hbk)Subject(s): Functional foods | Microorganisms -- Health aspectsDDC classification: 572/.429
|Item type||Location||Location||Call number||Copy number||Barcode||Status||Date due|
|General Book||ODI General Collection||ODI General Collection||QP144.F85 M537 2018 (Browse shelf)||1||1000521859||Checked out||14/12/2020|
Includes bibliographical references and index.
Microalgae as a sustainable source of nutraceuticals -- Functional foods from cyanobacteria : an emerging source for functional food products of pharmaceutical importance -- Seaweed carotenoid, fucoxanthin, as functional food -- Functional foods from mushroom -- Microbial production of organic acids -- Microbes as a source for the production of food ingredients -- Microbial xanthan, levan, gellan, and curdlan as food additives -- Microbial fibrinolytic enzyme production and applications -- Microbial products maintain female homeostasis -- Production of high-quality probiotics by fermentation -- Probiotics and their health benefits -- Nutritional potential of auricularia auricula-judaeÿand termitomyces umkowaan : the wild edible mushrooms of South-Western India.