Titlebook: Beneficial Microorganisms in Food and Nutraceuticals; Min-Tze Liong Book 2015 Springer International Publishing Switzerland 2015 Food bio-

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书目名称Beneficial Microorganisms in Food and Nutraceuticals影响因子(影响力)




书目名称Beneficial Microorganisms in Food and Nutraceuticals影响因子(影响力)学科排名




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书目名称Beneficial Microorganisms in Food and Nutraceuticals网络公开度学科排名




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书目名称Beneficial Microorganisms in Food and Nutraceuticals被引频次学科排名




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Fermented Soymilk as a Nutraceutical,efforts of scientific researches in proving and identifying the properties and potential applications of nutraceutical substances. Nutraceuticals are reported as active natural compounds possessing chemoprotective, antioxidative, anti-inflammatory, and osteogenetic properties, which could be obtaine

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Fermented Fish Products in Sudan,ion. In this respect, Sudan is no exception and the various aquatic resources (marine, freshwater, brackish, groundwater, and others) are tapped in order to fulfill the needs in this direction. To this effect, various methods of fishing are encountered and appropriate gears are employed to match wit

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Consumerism of Probiotics in China,biotics ingredients remain a niche market. Companies with the proprietary probiotic strains, appropriate process technologies, and distribution networks dominate the industry. New information about the genome of existing and emerging probiotics strains provides solid basis for successful commercial

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Current Trends and Future Perspectives on Functional Foods and Nutraceuticals,cement is the driving force of the global functional food and nutraceutical market. Functional foods are the medicinal foods that provide health benefits beyond energy and essential nutrients. Many studies, including several European Commission (EC) funded projects, have led to the understanding of

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