Handbook of Fermented Functional Foods
Edward R.(Ted) Farnworth
CRC Press, Mar 26, 2003 - Technology & Engineering - 408 pages
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, and their nutritional and health benefits.
Written by international experts in the forefront of fermented food science and technology, this book explores how fermentation of a food changes its composition, adds new nutrients, produces active ingredients or increases the bioavailability of nutrients, and how the live bacteria in some fermented foods enhance their nutritive health value. It covers fermented foods well known to western consumers - such as yogurt, cheese, pickles, sauerkraut, and fermented meat - and examines fermented foods with long traditions in Eastern Europe, Asia, and Africa - including gaio, kefir, natto, miso, kimchi, kocho, ogi, and togwa.
In light of our increased knowledge of the health benefits of fermented foods, there is a great need for a single reputable source for current information. Handbook of Fermented Functional Foods fills this void by providing the first state-of-the-art treatment of the production of fermented foods, the microorganisms involved, the changes in composition that occur during fermentation, and most importantly the effect of these foods and their active ingredients on human health.
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Chapter 2 Challenges Facing ProbioticContaining Functional Foods
Chapter 3 The Properties of Enterococcus faecium and the Fermented Milk Product Gaio
A Fermented Milk Product
The Health Benefits of Fermented Milk Products that Contain Lactic Acid Bacteria
Chapter 6 Health Properties of Milk Fermented with Lactobacillus casei Strain Shirota LcS
Role and Functions
Chapter 8 Cheese and Its Potential as a Probiotic Food
Chapter 9 Natto A Food Made by Fermenting Cooked Soybeans with Bacillus subtilis natto
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activity amino acids antihypertensive antimutagenic Appl Bacillus Bacteriol bifidobacteria bifidum Biochem blood bulgaricus cabbage cancer cells cheese cholesterol Clin colon concentration consumed consumption containing cytokine dairy products Dairy Sci decreased diet dietary disease doenjang drying effect enhanced enzymes faecium fecal fermented foods fermented milk products fermented sausages flavor Food Sci Functional Foods Gaio gastrointestinal growth helveticus human immune response immune system Immunol increased infection inhibited inhibitory intake intestinal microflora isoflavones isolated Japan kefir grains kimchi lactic acid bacteria lactic acid fermented Lactobacillus acidophilus Lactobacillus casei Lactobacillus plantarum Lactococcus lactose levels lipid metabolism mice microbial Microbiology microorganisms milk fermented milk proteins miso mucosal natto Nutr nutritional oral peptides plantarum 299v probiotic probiotic bacteria probiotic strains proteinase rats ripening salt sauerkraut serum shown significantly soybeans species starter cultures storage subtilis natto survival temperature thermophilus tumor viability vitamin vitro yeasts yogurt