By Wilhelm Holzapfel
Fermentation is utilized in a variety of nutrition and beverage functions, and the know-how for reinforcing this approach is constantly evolving. This publication experiences using fermentation in meals and drinks and key points of fermented nutrition construction. half one covers the wellbeing and fitness merits of fermented meals. half comprises chapters on fermentation microbiology, whereas half 3 appears at methods of controlling and tracking the standard and defense of fermented meals. half 4 covers advances in fermentation expertise. eventually, half 5 covers specific fermented nutrition items.
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Additional resources for Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits
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Engül, Işık, Aslım, Uçar, and Demirbağ (2011) studied the effect of EPS from two (probiotic) strains of Lb. delbrueckii subsp. bulgaricus on experimentally induced colitis in a rat model. A significantly greater improvement in oxidative stress parameters was found with the high-EPS group than in the low-EPS group. Li, Jin, Meng, Gao, and Lu (2013), using a rat pheochromocytoma line (PC 12), demonstrated that a purified EPS (EPS-3) from the fermentation of Lb. plantarum LP6 could protect PC12 cells from oxidative damage induced by H2O2.