This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes a

This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation

Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealin

In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental sta