Handbook of Fermented Functional Foods

Front Cover
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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Excellent book for anyone wishes to enter into this industry.

Contents

Chapter 3 The Properties of Enterococcus faecium and the Femented Milk ProductGaio
71
Chapter 4 KefirA Fermented Milk Product
89
The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria
129
Chapter 6 Health Properties of Milk Fermented with Lactobacillus casei strain Shirota LcS
165
Role and Functions
209
Chapter 8 Cheese and Its Potential as a Probiotic Food
243
A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis natto
267
Chapter 10 Fermented Meat
291
Chapter 14 Sauerkraut
395
Chapter 15 New Trends of Table Olive Processing for Quality Control and Functional Proprieties
413
Chapter 16 Traditional Chinese Fermented Foods
433
A MoldModified Indigenous Fermented Food
475
Microorganisms and Their Health Benefits
495
Chapter 19 Production of Probiotic Cultures and Their Addition in Fermented Foods
513
Chapter 20 The Future for Fermented Foods
533
Index
551

Production Properties and Benetifs to Health
321
Kimchi and Doenjang
333
The Role in Foods and in Human Health
353
Back cover
583
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