LEADER 00000cam a2200589 i 4500 
001    on1195816900 
003    OCoLC 
005    20220114043859.0 
006    m     o  d         
007    cr cnu---unuuu 
008    200910s2020    nyu     ob    001 0 eng   
010      2020041686 
020    1536187054|qelectronic book 
020    9781536187052|qelectronic book 
020    |z9781536186567|qhardcover 
035    (OCoLC)1195816900 
040    DLC|beng|erda|cDLC|dOCLCO|dOCLCF|dN$T|dYDX|dOCLCO 
042    pcc 
049    RIDW 
050 04 QP144.F85|bF47 2020 
082 00 613.2|223 
090    QP144.F85|bF47 2020 
245 00 Fermented foods :|bnutrition and role in health and 
       disease /|cOliver Kovalyov, editor. 
264  1 New York :|bNova Science Publishers,|c[2020] 
300    1 online resource (xi, 284 pages). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Food and beverage consumption and health 
504    Includes bibliographical references and index. 
520    "Fermented Foods: Nutrition and Role in Health and Disease
       provides a comprehensive review of the recently discovered,
       or bioengineered, vitamin B2, B9 and B12-producing lactic 
       acid bacteria, providing an in depth analysis of the 
       latest biotechnological applications and potentialities, 
       particularly the development of novel bioenriched 
       fermented foods. The authors elucidate the impact of 
       lactic acid fermentation on sulforaphane rich products in 
       an effort to improve our understanding on the role of 
       sulforaphane as a potential medicine in the treatment of 
       various disorders. A proteinaceous compound produced by 
       Leuconostoc lactis RK18 is characterized, isolated from a 
       fermented Cambodian food product. Later, fermented meat 
       products and fermented shrimp products are discussed, 
       particularly focusing on their production, composition, 
       microorganisms, health benefits and health risks"--
       |cProvided by publisher. 
588    Description based on online resource; title from digital 
       title page (viewed on March 27, 2021). 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Functional foods.|0https://id.loc.gov/authorities/subjects
       /sh97005981 
650  0 Fermented foods|0https://id.loc.gov/authorities/subjects/
       sh85050241|xHealth aspects.|0https://id.loc.gov/
       authorities/subjects/sh00005598 
650  0 Fermentation.|0https://id.loc.gov/authorities/subjects/
       sh85047829 
650  7 Functional foods.|2fast|0https://id.worldcat.org/fast/
       936070 
650  7 Fermented foods.|2fast|0https://id.worldcat.org/fast/
       922990 
650  7 Fermentation.|2fast|0https://id.worldcat.org/fast/922973 
655  4 Electronic books. 
700 1  Kovalyov, Oliver,|0https://id.loc.gov/authorities/names/
       n2020051372|eeditor. 
776 08 |iPrint version:|tFermented foods|dNew York : Nova Science
       Publishers, [2020]|z9781536186567|w(DLC)  2020041685 
830  0 Food and beverage consumption and health series.|0https://
       id.loc.gov/authorities/names/n2009180058 
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=2618062|zOnline ebook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20220127|cEBSCO|tEBSCOebooksacademic NEW 6019|lridw 
994    92|bRID