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Diversity of lactic acid bacteria in chinese traditional fermented foods / Lanming Chen, Shuang Xu, and Yingjie Pan -- Tailor-made starter cultures for preserving the uniqueness of traditional cheeses / Andreja Canek Majhenic, Bojana Bogovic Matijaic, Aljoa Trmcic, and Irena Rogelj -- Starter and adjunct microbial cultures used in the manufacture of -- Fermented and/or cured or ripened meat and dairy products / Juan A. Centeno and Javier Carballo -- Microbiological and biochemical characteristics of spanish fermented sausages / José M. Lorenzo, Sidonia Martínez, and Javier Carballo -- Exploring phage ecology, genetics, and impact in food fermentations / Jennifer Mahony, Barry Collins, Anneleen Cornelissen, and Douwe van Sinderen -- Functional fermented whey foods: their role in human health / Micaela Pescuma, Elvira M. Hébert, Graciela Font de Valdez, and Fernanda Mozzi -- Overview of the functional lactic acid bacteria in fermented milk products / Ana Lúcia Barretto Penna, Aline Teodoro de Paula, Sabrina Neves Casarotti -- Luana faria silva, vivian ribeiro diamantino, and svetoslav dimitrov todorov -- Significance of biogenic amines in fermented foods and methods of their control / Joanna Stadnik -- Probiotics in health and diseases / Byong H. Lee, Min-Tze Liong, and Sy-Bing Choi -- Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects / Fernanda Galgano, Nicola Condelli, Marisa Carmela Caruso -- Maria antonietta colangelo, and fabio favati -- Research and development of probiotic products from vegetable bases: a new -- Alternative for consuming functional food / Eliane Maurício Furtado Martins, Afonso Mota Ramos, Maurilio Lopes Martins -- And marcela zonta rodrigues -- Probiotic bacteria in functional meat products / Danuta Kolozyn-Krajewska and Zbigniew J. Dolatowski -- Use of encapsulation technology for improving the viability of probiotics / Lu E. Shi, Zhen-Hua Li, Wei Zheng, Qian-Xia Tang, Hui-Min Lu, Jia-Ling Jiang, Ren Zhang, and Zhen-Xing Tang -- Microencapsulating bioactives for food / Thierry F. Vandamme, Gildas K. Gbassi, Thi Trinh Lan Nguyen, and Xiang Li -- Use of high-pressure homogenization for improving the quality and functionality -- Of probiotics / Giulia Tabanelli, Francesca Patrignani, Fausto Gardini, Gabriel Vinderola, Jorge Reinheimer, Patricia Burns, and Rosalba Lanciotti -- Role of bifidobacteria in the production of bioactive compounds and detoxification of harmful compounds / Diana Di Gioia, Francesca Gaggia, Loredana Baffoni, and Verena Stenico -- Intestinal microbiota as a source of probiotic bifidobacterium strains: challenges and opportunities for the development of functional foods / Claudio Hidalgo-Cantabrana, Silvia Arboleya, Borja Sánchez, Miguel Gueimonde, Clara G. de los Reyes-Gavilán, Abelardo Margolles, and Patricia Ruas-Madiedo -- Gastroprotective effects of bifidobacterium bifidum bf-1 and b. bifidum strain yakult / Atsushi Gomi and Yukio Shirasawa -- Bacillus probiotics and biologicals for improving animal and human health: current applications and future prospects / Steven C. Ricke and Suwat Saengkerdsub -- Probiotics, prebiotics, and synbiotics for gut health benefits / Naïma SAAD, Romain Villeger, Tan-Sothea Ouk, Cédric Delattre, Maria Urdaci, and Philippe Bressollier -- Probiotics: interactions with gut microbiota and emerging trends / Himanshu Kumar and Seppo Salminen -- Health benefits of symbiotic functional food products / A. Anas Al-Nabulsi, S. Saddam Awaisheh, A. Salam Ibrahim, A. Saeed Hayek, and M. Jafar El-Quda. |
