Handbook of Fermented Functional FoodsFor 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 wellbe |
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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 |
| 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 |
| 209 | |
| 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 |
| 551 | |
Production Properties and Benetifs to Health | 321 |
Kimchi and Doenjang | 333 |
The Role in Foods and in Human Health | 353 |
Back cover | 583 |
Other editions - View all
Handbook of Fermented Functional Foods, Second Edition Edward R.(Ted) Farnworth Limited preview - 2008 |
Common terms and phrases
acidophilus activity addition administration animals Appl bifidobacteria blood cancer casei cells changes cheese cholesterol Clin colon compared compounds concentration consumed consumption containing cultures Dairy decreased diet disease drying effect enhanced enzymes factors fermented foods fermented milk Figure flavor flora functional genistein glucose growth higher human immune important improved increased induced infection inhibit intestinal isolated kefir kefir grains kimchi lactic acid bacteria lactic acid fermentation Lactobacillus levels lower meat method mice microbial Microbiol microflora microorganisms natto Nutr nutritional olives oral organisms patients peptides plantarum prepared prevent probiotic properties proteins rats reduced reported response rice salt sauce selective showed shown significantly soybeans species starter cultures storage strains subtilis Table tempeh temperature tion traditional treatment tumor various vitamin weeks yogurt
Bibliographic information
| Title | Handbook of Fermented Functional Foods Functional Foods and Nutraceuticals |
| Editor | Edward R.(Ted) Farnworth |
| Edition | 2, illustrated |
| Publisher | Taylor & Francis, 2008 |
| ISBN | 1420053280, 9781420053289 |
| Length | 600 pages |
| Subjects | › › Technology & Engineering / Food Science / General |
| Export Citation | BiBTeX EndNote RefMan |