Handbook of Fermented Functional Foods (eBook, ePUB)

Redaktion: Farnworth, Edward R. (Ted)

• Format: ePub

Produktbeschreibung

Featuring five new chapters and updating all data to reflect the latest research findings, this second edition examines the health benefits of fermented foods as well as the processes and production techniques involved in their manufacture. It includes new 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. Contributions cover fermented soy products, Korean Kimchi and Doenjang, and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit.

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Produktdetails

• Verlag: Taylor & Francis
• Erscheinungstermin: 28. Mai 2008
• Englisch
• ISBN-13: 9781040068403
• Artikelnr.: 72282669

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.