Handbook of Fermented Functional FoodsEdward R.(Ted) Farnworth 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, an |
Contents
Chapter 2 Challenges Facing ProbioticContaining Functional Foods | 27 |
Chapter 3 The Properties of Enterococcus faecium and the Fermented Milk Product Gaio | 59 |
A Fermented Milk Product | 77 |
The Health Benefits of Fermented Milk Products that Contain Lactic Acid Bacteria | 113 |
Chapter 6 Health Properties of Milk Fermented with Lactobacillus casei Strain Shirota LcS | 145 |
Role and Functions | 177 |
Chapter 8 Cheese and Its Potential as a Probiotic Food | 203 |
Chapter 9 Natto A Food Made by Fermenting Cooked Soybeans with Bacillus subtilis natto | 227 |
Chapter 10 Fermented Meat | 251 |
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Common terms and phrases
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References to this book
Lexikon Lebensmittel-Mikrobiologie und -Hygiene Wilhelm Heinrich Holzapfel No preview available - 2004 |