Vijai Kumar GuptaHelen TreichelVolha (Olga) ShapavalLuiz - Microbial Functional Foods and Nutraceuticals

1. Chapter 01
2. Chapter 02
3. Chapter 04
4. Chapter 05
5. Chapter 07
6. Chapter 08
7. Chapter 10
8. Chapter 11
9. Chapter 12

1. Chapter 02
2. Chapter 03
3. Chapter 04
4. Chapter 05
5. Chapter 08
6. Chapter 09
7. Chapter 10
8. Chapter 12

Edited by

Vijai Kumar Gupta

Tallinn University of Technology, Tallinn, Estonia

Helen Treichel

Universidade Federal da Fronteira Sul (UFFS), Brazil

Volha (Olga) Shapaval

Norwegian University of Life Sciences, Aas, Norway

Luiz Antonio de Oliveira

Instituto Nacional de Pesquisas da Amaznia in Manaus, Brazil

Maria G. Tuohy

National University of Ireland Galway, Galway, Ireland

This edition first published 2018
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The right of Vijai Kumar Gupta, Helen Treichel, Volha (Olga) Shapaval, Luiz Antonio de Oliveira and Maria G. Tuohy to be identified as the authors of the editorial material in this work has been asserted in accordance with law.

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Library of Congress CataloginginPublication Data

Names: Gupta, Vijai Kumar, editor. | Treichel, Helen, editor. | Shapaval, Volha, editor. | Oliveira, Luiz Antonio de, editor. | Tuohy, Maria G., editor.
Title: Microbial functional foods and nutraceuticals / edited by Vijai K. Gupta, Helen Treichel, Volha Shapaval, Luiz Antonio de Oliveira, Maria Tuohy.
Description: Hoboken, NJ : John Wiley & Sons, 2017. | Includes index. |
Identifiers: LCCN 2017027918 (print) | LCCN 2017040991 (ebook) | ISBN 9781119048978 (pdf) | ISBN 9781119048992 (epub) | ISBN 9781119049012 (cloth)
Subjects: LCSH: Functional foods. | MicroorganismsHealth aspects.
Classification: LCC QP144.F85 (ebook) | LCC QP144.F85 M537 2017 (print) | DDC 572/.429dc23
LC record available at https://lccn.loc.gov/2017027918

Cover Design: Wiley
Cover Image: (Background) Courtesy of Vijai Kumar Gupta and Maria Tuohy; (Image insets) 3Dalia/Shutterstock; Alexander Raths/Shutterstock; deliormanli/iStockphoto

Nissreen AbuGhannam
School of Food Science and Environmental Health
Dublin Institute of Technology Dublin
Ireland

Faisal Alsenani
Algae Biotechnology Laboratory
School of Agriculture and Food Sciences
University of Queensland
Brisbane
Queensland
Australia

Cheviri N. Ambarish
Department of Biosciences
Mangalore University
Mangalagangotri
Mangalore
Karnataka
India

Sarika Amdekar
Department of Microbiology
Barkatullah University
Habibganj
Bhopal
Madhya Pradesh
India

Marimuthu Anandharaj
Agricultural Biotechnology Research Center
Academia Sinica
Taipei
Taiwan

Ozlem Ate
Department of Genetics and Bioengineering
Nisantasi University
Istanbul
Turkey

Michelle Fleet
School of Science and Engineering
Teesside University
Middlesbrough
UK

Charu Gupta
Amity Institute for Herbal Research and Studies
Amity University UP
Noida
India

Vijai Kumar Gupta
Tallinn University of Technology
Tallinn
Estonia

Md Nazmul Islam
Algae Biotechnology Laboratory
School of Agriculture and Food Sciences
University of Queensland
Brisbane
Queensland
Australia

Namera C. Karun
Department of Biosciences
Mangalore University
Mangalagangotri
Mangalore
Karnataka
India

Mayuri Khare
Department of Microbiology
Barkatullah University
Habibganj
Bhopal
Madhya Pradesh
India

Essam Kotb
Research Laboratory of Bacteriology
Department of Microbiology
Faculty of Science
Zagazig University
Zagazig
Egypt

Avnish Kumar
Department of Biotechnology
Dr. B. R. Ambedkar University
Agra
India

Simpal Kumari
Department of Biotechnology
Mushroom Training and Research Centre
Faculty of Science
Veer Bahadur Singh Purvanchal University
Jaunpur (UP)
India

Shashank Mishra
Department of BioEngineering
Birla Institute of Technology
Mesra Ranchi Jharkhand
India;
Biotech Park Lucknow
Uttar Pradesh
India

Ram Naraian
Department of Biotechnology
Mushroom Training and Research Centre
Faculty of Science
Veer Bahadur Singh Purvanchal University
Jaunpur (UP)
India

Chandra Nayak
Department of Studies in Biotechnology
Mangalore University
Mangalagangotri
Mangalore
Karnataka
India

Ebru Toksoy Oner
IBSB
Department of Bioengineering