Recent Advances and Future Trends in Fermented and Functional Foods (Record no. 2994304)

MARC details
000 -LEADER
fixed length control field 05129naaaa2201177uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/84473
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220714173904.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number books978-3-0365-4189-1
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036541907
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036541891
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-0365-4189-1
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
072 #7 - SUBJECT CATEGORY CODE
Subject category code GP
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Subject category code PS
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Subject category code PSG
Source bicssc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Patra, Jayanta Kumar
Relator code edt
9 (RLIN) 1590326
245 10 - TITLE STATEMENT
Title Recent Advances and Future Trends in Fermented and Functional Foods
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Basel
Name of publisher, distributor, etc MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc 2022
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (204 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
-- https://creativecommons.org/licenses/by/4.0/
-- cc
-- https://creativecommons.org/licenses/by/4.0/
546 ## - LANGUAGE NOTE
Language note English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Research & information: general
Source of heading or term bicssc
9 (RLIN) 928234
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Biology, life sciences
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650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Microbiology (non-medical)
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9 (RLIN) 1248756
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Uncontrolled term Canavalia gladiata
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Uncontrolled term triglyceride
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Uncontrolled term AMP-activated protein kinase
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Uncontrolled term obesity
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Uncontrolled term synbiotics
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Uncontrolled term Lactobacillus
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Uncontrolled term Bifidobacterium
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Uncontrolled term inulin
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Uncontrolled term fructooligosaccharide
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Uncontrolled term functional food
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Uncontrolled term milk fermentation
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Uncontrolled term flaxseed
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Uncontrolled term jamun
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Uncontrolled term nutrition
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Uncontrolled term antioxidant
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Uncontrolled term inflammation
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Uncontrolled term yoghurt
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Uncontrolled term green tea
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Uncontrolled term functional product
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Uncontrolled term sensory quality
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Uncontrolled term physical properties
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Uncontrolled term vitamins
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Uncontrolled term GABA
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Uncontrolled term galacto-oligosaccharides
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Uncontrolled term fermentation
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Uncontrolled term fermentation temperature
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Uncontrolled term Godulbaegi kimchi
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Uncontrolled term kimchi quality
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Uncontrolled term artificial neural network
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Uncontrolled term functional beverage
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Uncontrolled term partial least-squares regression
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Uncontrolled term teff-based substrate
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Uncontrolled term 2D-fluorescence spectroscopy
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Shin, Han-Seung
Relator code edt
9 (RLIN) 1590327
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Paramithiotis, Spiros
Relator code edt
9 (RLIN) 1590328
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Patra, Jayanta Kumar
Relator code oth
9 (RLIN) 1590326
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Shin, Han-Seung
Relator code oth
9 (RLIN) 1590327
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Paramithiotis, Spiros
Relator code oth
9 (RLIN) 1590328
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/5456">https://mdpi.com/books/pdfview/book/5456</a>
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Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/84473">https://directory.doabooks.org/handle/20.500.12854/84473</a>
-- 0
Public note DOAB: description of the publication
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Withdrawn status Lost status Damaged status Not for loan Collection code Home library Current library Date acquired Total Checkouts Date last seen Price effective from Koha item type
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