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.
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.
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.
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.
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