Handbook of Fermented Functional Foods
Edward R.(Ted) Farnworth
Taylor & Francis, May 28, 2008 - Technology & Engineering - 600 pages
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health.
Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as 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.
Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
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Chapter 3 The Properties of Enterococcus faecium and the Femented Milk ProductGaio
The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria
Chapter 6 Health Properties of Milk Fermented with Lactobacillus casei strain Shirota LcS
A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis natto
Chapter 10 Fermented Meat
Chapter 14 Sauerkraut
Chapter 15 New Trends of Table Olive Processing for Quality Control and Functional Proprieties
Chapter 16 Traditional Chinese Fermented Foods
A MoldModified Indigenous Fermented Food
Microorganisms and Their Health Benefits
Chapter 19 Production of Probiotic Cultures and Their Addition in Fermented Foods
Chapter 20 The Future for Fermented Foods
Production Properties and Benetifs to Health
Kimchi and Doenjang
The Role in Foods and in Human Health
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acidophilus activity amino acids antioxidant Appl Bacillus bifidobacteria Biochem Biotechnol brine bulgaricus cancer cells cheese cholesterol Clin colon concentration consumed consumption containing cytokine Dairy Sci decreased diet dietary disease doenjang douchi drying effect enhanced enzymes faecium fecal fermentation process fermented foods fermented milk products flavor flora Food Microbiol Food Sci functional foods furu gastrointestinal growth helveticus human immune response immune system Immunol increased infection inhibit inhibitory inoculated intake intestinal isoflavones isolated kefir grains kimchi lactic acid bacteria lactic acid fermentation Lactobacillus casei Lactobacillus plantarum levels lipid meat metabolism mice microbial microflora microorganisms milk fermented miso natto Nutr nutritional oral peptides plantarum 299v probiotic probiotic bacteria proteins rats rice ripening salt sauce sauerkraut sausage serum significantly soybeans species starter cultures storage strains subtilis natto survival table olives Technol tempeh temperature thermophilus tion tumor viability vinegar vitamin vitro yeasts yogurt