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This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.
This history covers mainland and island Southeast Asia from Burma to Indonesia. Volume I is from prehistory to c1500. Volume II discusses the area's interaction with foreign countries from c1500-c1800. Volume III charts the colonial regimes of 1800-1930 and Volume IV is from World War II to 1999.