Handbook of Fermented Functional Foods
Series: Functional Foods and Nutraceuticals;
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 26 March 2003
- ISBN 9780849313721
- Binding Hardback
- No. of pages408 pages
- Size 234x155 mm
- Weight 704 g
- Language English
- Illustrations 71 Illustrations, black & white; 49 Tables, black & white; 18 Halftones, black & white 0
Categories
Short description:
This volume focuses on fermented food products, their production processes, and nutritional and health benefits. It presents the latest research on 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. This is the first reference to describe the production of a wide range of fermented food products, the bacteria or yeast involved in the fermentation process, the changes that occur to the food as a result of fermentation, and the impact these changes may have on the health and disease resistance properties of the food.
MoreLong description:
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.
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.
Table of Contents:
The History of Fermented Foods, Jashbhai B. Prajapati and Baboo M. Nair
Challenges Facing Development of Probiotic-Containing Functional Foods, Catherine Stanton, Colette Desmond, Mairead Coakley, J. Kevin Collins, Gerald Fitzgerald, and R. Paul Ross
The Properties of Enterococcus faecium and the Fermented Milk Gaio?, Marcelo Chiara Bertolami and Edward R. Farnworth
Kefir - A Fermented Milk Product, Edward R. Farnworth and Isabelle Mainville
Yogurt and Immunity - The Health Benefits of Fermented Milk Products that Contain Lactic Acid Bacteria, Judy van de Water
Health Properties of Milk fermented with Lactobacillus Casei Strain Shirota (LcS), Takeshi Matsuzaki
Biologically Active Peptides Released in Fermented Milk: Role and Functions, Chantal Matar, Jean Guy LeBlanc, Luc Martin, and Gabriela Perdigon
Cheese and Its Potential as a Probiotic Food, Knut J. Heller, Wilhelm Bockelmann, Juergen Schrezenmeir, and Michael de Vrese
Natto, a Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto), Tomohiro Hosoi and Kan Kiuchi
Fermented Meat, Walter Hammes, Dirk Haller, and Michael G. Ganzle
Miso: Production, Properties, and Benefits to Health, Yukiko Minamiyama and Shigeru Okada
Korean Fermented Foods: Kimchi and Doenjang, HoonJeong Kwon and Young Kyung Lee Kim
Lactobacillus plantarum: the role in foods and in human health, Goran Molin
Sauerkraut, Wilhelm Holzapfel, Ulrich Schillinger, and Herbert Buckenhüskes
The Future for Fermented Foods, Edward R. Farnworth
