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Lactic Acid Bacteria
Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC content. The key feature of LAB metabolism is efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement of flavor and texture of fermented foods, in addition to its positive impact on the human health when LAB is administered as a probiotic. The book deals with advances mad...
Kouchibouguac
In 1969, the federal and New Brunswick governments created Kouchibouguac National Park on the province’s east coast. The park’s creation required the relocation of more than 1200 people who lived within its boundaries. Government officials claimed the mass eviction was necessary both to allow visitors to view “nature” without the intrusion of a human presence and to improve the lives of the former inhabitants. But unprecedented resistance by the mostly Acadian residents, many of whom described their expulsion from the park as a “second deportation,” led Parks Canada to end its practice of forcible removal. One resister, Jackie Vautour, remains a squatter on his land to this day. In Kouchibouguac, Ronald Rudin draws on extensive archival research, interviews with more than thirty of the displaced families, and a wide range of Acadian cultural creations to tell the story of the park’s establishment, the resistance of its residents, and the memory of that experience.
Biotechnology of Lactic Acid Bacteria
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal micro...
Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
Bioactive Foods in Promoting Health
Bioactive Foods in Promoting Health: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focus...
Vitamin C
Vitamin C, or ascorbic acid, is mainly present in fruits and vegetables. The consumption of such foods is important since the human body does not have the ability to produce this essential micronutrient. Because it is water soluble, it can also easily be lost in cooking and long-term storage. Even though the role of vitamin C has been known since the early 1930s, only recently have researchers been actively studying and demonstrating its role and function in the treatment and prevention of many diseases. These studies will be the key to providing the scientific basis that explains why this simple but important vitamin possesses such a wide range of positive biological activities.
Nutrients in Dairy and Their Implications for Health and Disease
Nutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health. This comprehensive book is divided into three sections and presents a balanced overview of the health benefits of milk and milk products. Summaries capture the most salient points of each chapter, and the importance of milk and its products as functional foods is addressed throughout. - Presents various dairy products and their impact on health - Provides information on dairy milk as an important source of micro-and macronutrients that impact body functions - Addresses dietary supplements and their incorporation into dairy products
Handbook of Fermented Functional Foods
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 revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an
