Fermented Foods in Health and Disease Prevention

Herausgeber: Frías, Juana; Peñas, Elena; Martinez-Villaluenga, Cristina

• Broschiertes Buch

Produktbeschreibung

Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoting components produced upon fermentation from a diversity of food matrices. The content includes the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans. Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) are discussed. This book will provide the food industry with new insights on the development of value-added fermentation, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.

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Produktdetails

• Verlag: Elsevier Science
• 2nd edition
• Seitenzahl: 472
• Erscheinungstermin: 1. Juni 2025
• Englisch
• ISBN-13: 9780443138997
• ISBN-10: 0443138990
• Artikelnr.: 70891501

Inhaltsangabe

1. Significance of fermented foods to public health in a sustainable world
2. Fermented foods targeting control and prevention of chronic diseases
3. The potential benefits of fermented food consumption in pregnancy and
youth
4. The potential benefits of fermented food in elderly
5. The periodic table of fermented foods
6. Fermented foods and gut microbiome
7. Effect of fermentation on vitamin content in food
8. Bioactive peptides in fermented foods: production and evidence for
health effects
9. Health benefits of exopolysaccharides in fermented foods
10. Biotransformation of phenolics by Lactiplantibacillus plantarum in
fermented foods
11. Gamma-aminobutyric acid-enriched fermented foods
12. Fermented foods as a source of bacteriocins
13. Paraprobiotics and postbiotics in fermented foods
14. Fermented meat products and health
15. Fermented seafood products and health
16. Fermented cheese and their innovations
17. Yogurt, derivatives and health
18. Dairy kefir-derived products and their health effects
19. Beer and its role in human Health
20. Wine and health
21. Fermented pulses in nutrition and health promotion
22. The potential benefits of sourdough fermentation in bread making and
health implications
23. Use of non-wheat flours in fermented foods
24. Soy-derived fermented foods and health implications
25. Kimchi and its health benefits
26. Fermented olives and health implications
27. Kombucha and other fermented teas
28. African fermented foods in an ethnomedicinal scenario
29. Sauerkraut: Production, composition, and health benefits
30. New sources of plant origin for fermented foods
31. Benefits and threats of the consumption of fermented foods
32. Biogenic amines in fermented foods and health implications
33. Reduction of food allergens and gluten by fermentation
34. Innovations in fermented foods: From waste to health