Soft chemistry and food fermentation
著者
書誌事項
Soft chemistry and food fermentation
（Handbook of food bioengineering, v. 3）
Academic Press, an imprint of Elsevier, c2017
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health.
目次
1. Introduction in soft chemistry and food fermentation
2. Environment-friendly techniques for extraction of bioactive compounds from fruits
3. Bioactivity Profiling of Peptides from Food Proteins
4. A New Class of Pharmabiotics with Unique Properties
5. Aquafeed Formulation using Plant Feedstuffs: Prospective Application of Fish Gut-microorganisms and Microbial Biotechnology
6. Functional Components and Health Benefits of Fermented Soymilk
7. Nanoencapsulation of Spice Oils
8. Comparison of functional properties of cooked and fermented (Rhizopus oligosporus) beans of Canavalia cathartica of the coastal sand dunes
9. Optimized polygalacturonase production in reactor tray type, study of enzymatic extraction and extract application
10. Application of olive oil as nutraceutical and pharmaceutical food: Composition and bio-functional constituents and their roles in functionality, therapeutic and nutraceutical properties
11. Significance of Laccases in Food Chemistry and Related Bioremediation
12. Fermentation to improve food security in Africa and Asia
13. Chemistry of essential oils and influenced factors on their constituents
14. The Role And The Place Of High Performance Liquid Chromatography For The Determination Of Fermented Dairy Products
15. Evolving Status of African (Nigerian) Food Seasoning Agents Produced by Fermentation
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