Advances in fermented food and beverages
| Other Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
United Kingdom, England :
Auris Reference
c2016
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| Subjects: |
Table of Contents:
- 1. Biogenics amines in fermented foods
- 2. Probiotics in dairy fermented products
- 3. Assessment of the concentrations of various advanced glycation end products in beverages and foods that are commonly consumed in Japan
- 4. Traditional fermented foods of lesotho
- 5. The role of yeast and lactic acid bacteria in the production of fermented beverages in South America
- 6. Lactic fermentation and bioactive peptides
- 7. Simultaneous determination of methylcarbamate and ethylcarbamate in fermented foods and beverages by derivatization and gc-ms analysis
- 8. Sreening and characterization of extracellular polysaccharides produced by leuconostoc kimchii isolated from traditional fermented pulque beverage
- 9. Structural analysis of three novel trisaccharides isolated from the fermented beverage of plant extracts
- 10. Mixes of carrot juice and some fermented dairy products : potentiality as novel functional beverages
- 11. The microbial diversity of traditional spontaneously fermented lambic beer
- 12. Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation
- 13 .Development of an innovative nutraceutical fermented beverage from herbal mate extract