Handbook of Fermented Functional Foods

Herausgeber: Farnworth

• Gebundenes Buch

Produktbeschreibung

Examines the health benefits of fermented foods, as well as the processes and production techniques involved in their manufacture. This book includes chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese.

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Produktdetails

• Functional Foods and Nutraceuticals
• Verlag: Taylor & Francis Inc
• 2 ed
• Seitenzahl: 600
• Erscheinungstermin: 1. Mai 2008
• Englisch
• Abmessung: 235mm x 164mm x 34mm
• Gewicht: 1052g
• ISBN-13: 9781420053265
• ISBN-10: 1420053264
• Artikelnr.: 23047184

Autorenporträt

Edward R.(Ted) Farnworth

Inhaltsangabe

The History of Feremented Foods. Challenges Associated with the Development
of Probiotic-Containing Functional Foods. The Properties of Enterococcus
faecium and the Fermented Milk Product- Gaio®. Kefir-A Fermented Milk
Product. Yogurt and Immunity: The Health Benefits of Fermented Milk
Products That Contain Lactic Acid Bacteria. Health Properties of Milk
Fermented with Lactobacillus. Casei strain Shirota (LcS).Biologically
Active Peptides Released in Fermented Milk: Role and Functions. Cheese and
Its Potential As a Probiotic Food. Natto: A Soybean Food Made by Fermenting
Cooked Soybeans with Bacillus subtilis (natto). Fermented Meat. Miso:
Production, Properties, and Benefits to Health. Korean Fermented Foods:
Kimchi and Doenjang. Lactobacillus plantarum: The Role in Foods and in
Human mHealth. Sauerkraut. New Trends of Table Olive Processing for Quality
Control and Functional Proprieties. Traditional Chinese Fermented Foods.
Tempeh: A Mold-Modified Indigenous Fermented Food. Thai Fermented Foods:
Microorganisms and Their Health Benefits. Production of Probiotic Cultures
and Their Addition in Fermented Foods. The Future for Fermented Foods.
Index.