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Bioactive Compounds in Fermented Foods Health Aspects
Book 17 of 17: Food BiologyLanguage: English
Published by Taylor & Francis Group, 2024
ISBN 10: 1032025255 ISBN 13: 9781032025254
Condition: Brand New. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy.
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Condition: As New. Unread book in perfect condition.
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Bioactive Compounds in Fermented Foods: Health Aspects (Food Biology Series)
Book 17 of 17: Food BiologyUS$ 103.68
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Bioactive Compounds in Fermented Foods: Health Aspects
Book 17 of 17: Food BiologyLanguage: English
Published by Taylor & Francis Ltd, 2024
ISBN 10: 1032025255 ISBN 13: 9781032025254
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
US$ 110.88
US$ 16.86 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPaperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.
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Condition: New. 1st edition NO-PA16APR2015-KAP.
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Bioactive Compounds in Fermented Foods : Health Aspects
Book 17 of 17: Food BiologySeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 105.64
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Bioactive Compounds in Fermented Foods : Health Aspects
Book 17 of 17: Food BiologySeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 110.86
US$ 20.55 shipping
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Bioactive Compounds in Fermented Foods: Health Aspects (Food Biology Series)
Book 17 of 17: Food BiologySeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 112.85
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Bioactive compounds in Fermented Foods: Health Aspects (Food Biology Series)
Book 17 of 17: Food BiologyLanguage: English
Published by Taylor & Francis Group, 2021
ISBN 10: 0367136007 ISBN 13: 9780367136000
Condition: New.
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Bioactive compounds in Fermented Foods: Health Aspects (Food Biology Series)
Book 17 of 17: Food BiologyLanguage: English
Published by Taylor & Francis Group, 2021
ISBN 10: 0367136007 ISBN 13: 9780367136000
US$ 144.43
US$ 8.90 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketCondition: New.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Bioactive compounds in Fermented Foods: Health Aspects (Food Biology Series)
Book 17 of 17: Food BiologyLanguage: English
Published by Taylor & Francis Group, 2021
ISBN 10: 0367136007 ISBN 13: 9780367136000
Condition: New.
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Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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US$ 156.54
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Add to basketPaperback. Condition: Brand New. 325 pages. 9.21x6.14x0.85 inches. In Stock.
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Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.
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Bioactive Compounds in Fermented Foods (Hardcover)
Book 17 of 17: Food BiologyLanguage: English
Published by Taylor & Francis Ltd, London, 2021
ISBN 10: 0367136007 ISBN 13: 9780367136000
Hardcover. Condition: new. Hardcover. The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods. The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Bioactive Compounds in Fermented Foods: Health Aspects (Food Biology Series)
Book 17 of 17: Food BiologyLanguage: English
Published by CRC Press 2021-11-30, 2021
ISBN 10: 0367136007 ISBN 13: 9780367136000
US$ 246.30
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Bioactive Compounds in Fermented Foods : Health Aspects
Book 17 of 17: Food BiologySeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 249.79
US$ 20.55 shipping
Ships from United Kingdom to U.S.A.Quantity: 5 available
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Condition: As New. Unread book in perfect condition.
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Bioactive Compounds in Fermented Foods : Health Aspects
Book 17 of 17: Food BiologySeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 275.10
US$ 20.55 shipping
Ships from United Kingdom to U.S.A.Quantity: 5 available
Add to basketCondition: As New. Unread book in perfect condition.
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Bioactive Compounds in Fermented Foods: Health Aspects (Food Biology Series)
Book 17 of 17: Food BiologySeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 291.76
US$ 16.41 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Bioactive Compounds in Fermented Foods (Hardcover)
Book 17 of 17: Food BiologyLanguage: English
Published by Taylor & Francis Ltd, London, 2021
ISBN 10: 0367136007 ISBN 13: 9780367136000
Hardcover. Condition: new. Hardcover. The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods. The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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International EditionBIOACTIVE COMPOUNDS IN FERMENTED FOODS HEALTH ASPECTS (HB 2022)
Book 17 of 17: Food BiologyLanguage: English
Published by TAYLOR & FRANCIS EXCLUSIVE(CBS), 2022
ISBN 10: 0367136007 ISBN 13: 9780367136000
US$ 356.93
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Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 7-12 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
