Technology of Cereal-rich Probiotic Dairy Beverage: Influence of transglutaminase on activity of lactic acid bacteria and properties of cereal-rich fermented dairy beverage - Softcover
In recent years, nutraceuticals and functional foods have become part of our vocabulary and increasingly, part of our menu. Because of their particular function, functional foods constitute the fastest growing part in the world food market. ‘Functional Foods’ and ‘nutraceuticals’ currently lack a uniform definition and include any food that has a positive impact on an individual’s health, physical performance or state of mind in addition to its nutritive value (Goldberg, 1994). Functional foods perform particular functions such as improvement of biological defense mechanisms, prevention or recovery of specific disease, control physical conditions and slow aging process. Foods can be modified by addition of bioactive peptides, omega-3, poly unsaturated fatty acids (PUFA) and probiotics and/or prebiotics to become functional. New recognized food products with explicit health claims have also been introduced in the market, including yogurt, cheese and fermented drinks or beverages with probiotic bacteria that improve digestion, and margarines and herbal ghee that lower blood cholesterol.New trends are using today's to develop new functional foods with great health benefits.
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The author is a lecturer in faculty of Agriculture, Cairo University, his field is dairy technology and microbiology and he has three international publications and one award
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- PublisherLAP LAMBERT Academic Publishing
- Publication date2012
- ISBN 10 384848580X
- ISBN 13 9783848485802
- BindingPaperback
- Number of pages156
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Technology of Cereal-rich Probiotic Dairy Beverage: Influence of transglutaminase on activity of lactic acid bacteria and properties of cereal-rich fermented dairy beverage
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In recent years, nutraceuticals and functional foods have become part of our vocabulary and increasingly, part of our menu. Because of their particular function, functional foods constitute the fastest growing part in the world food market. 'Functional Foods' and 'nutraceuticals' currently lack a uniform definition and include any food that has a positive impact on an individual's health, physical performance or state of mind in addition to its nutritive value (Goldberg, 1994). Functional foods perform particular functions such as improvement of biological defense mechanisms, prevention or recovery of specific disease, control physical conditions and slow aging process. Foods can be modified by addition of bioactive peptides, omega-3, poly unsaturated fatty acids (PUFA) and probiotics and/or prebiotics to become functional. New recognized food products with explicit health claims have also been introduced in the market, including yogurt, cheese and fermented drinks or beverages with probiotic bacteria that improve digestion, and margarines and herbal ghee that lower blood cholesterol.New trends are using today's to develop new functional foods with great health benefits. 156 pp. Englisch. Seller Inventory # 9783848485802
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Technology of Cerealrich Probiotic Dairy Beverage Influence of transglutaminase on activity of lactic acid bacteria and properties of cerealrich fermented dairy beverage
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Technology of Cereal-rich Probiotic Dairy Beverage : Influence of transglutaminase on activity of lactic acid bacteria and properties of cereal-rich fermented dairy beverage
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Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In recent years, nutraceuticals and functional foods have become part of our vocabulary and increasingly, part of our menu. Because of their particular function, functional foods constitute the fastest growing part in the world food market. 'Functional Foods' and 'nutraceuticals' currently lack a uniform definition and include any food that has a positive impact on an individual's health, physical performance or state of mind in addition to its nutritive value (Goldberg, 1994). Functional foods perform particular functions such as improvement of biological defense mechanisms, prevention or recovery of specific disease, control physical conditions and slow aging process. Foods can be modified by addition of bioactive peptides, omega-3, poly unsaturated fatty acids (PUFA) and probiotics and/or prebiotics to become functional. New recognized food products with explicit health claims have also been introduced in the market, including yogurt, cheese and fermented drinks or beverages with probiotic bacteria that improve digestion, and margarines and herbal ghee that lower blood cholesterol.New trends are using today's to develop new functional foods with great health benefits. Seller Inventory # 9783848485802
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Technology of Cereal-rich Probiotic Dairy Beverage
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Awad A. A.The author is a lecturer in faculty of Agriculture, Cairo University, his field is dairy technology and microbiology and he has three international publications and one awardIn recent years, nutraceuticals and function. Seller Inventory # 5526265
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Technology of Cereal-rich Probiotic Dairy Beverage: Influence of transglutaminase on activity of lactic acid bacteria and properties of cereal-rich fermented dairy beverage
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