Handbook of Fermented Functional Foods
eBook - PDF

Handbook of Fermented Functional Foods

  1. 600 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Fermented Functional Foods

About this book

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 wellbe

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Yes, you can access Handbook of Fermented Functional Foods by Edward R.(Ted) Farnworth in PDF and/or ePUB format, as well as other popular books in Tecnología e ingeniería & Ciencia de los alimentos. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2008
Print ISBN
9781138627741
eBook ISBN
9781420053289
Edition
2
Topic
Tecnología e ingeniería
Subtopic
Ciencia de los alimentos

Table of contents

  1. Front cover
  2. Contents
  3. Series Editor’s Preface
  4. Preface to Second Edition
  5. About the Author
  6. List of Contributors
  7. Chapter 1. The History of Fermented Foods
  8. Chapter 2. Challenges Associated with the Development of Probiotic-Containing Functional Foods
  9. Chapter 3. The Properties of Enterococcus faecium and the Femented Milk Product-Gaio
  10. Chapter 4. Kefir—A Fermented Milk Product
  11. Chapter 5. Yogurt and Immunity: The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria
  12. Chapter 6. Health Properties of Milk Fermented with Lactobacillus casei strain Shirota (LcS)
  13. Chapter 7. Biologically Active Peptides Released in Fermented Milk: Role and Functions
  14. Chapter 8. Cheese and Its Potential as a Probiotic Food
  15. Chapter 9. Natto: A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto)
  16. Chapter 10. Fermented Meat
  17. Chapter 11. Miso: Production, Properties, and Benetifs to Health
  18. Chapter 12. Korean Fermented Foods: Kimchi and Doenjang
  19. Chapter 13. Lactobacillus plantarum: The Role in Foods and in Human Health
  20. Chapter 14. Sauerkraut
  21. Chapter 15. New Trends of Table Olive Processing for Quality Control and Functional Proprieties
  22. Chapter 16. Traditional Chinese Fermented Foods
  23. Chapter 17. Tempeh: A Mold-Modified Indigenous Fermented Food
  24. Chapter 18. Thai Fermented Foods: Microorganisms and Their Health Benefits
  25. Chapter 19. Production of Probiotic Cultures and Their Addition in Fermented Foods
  26. Chapter 20. The Future for Fermented Foods
  27. Index
  28. Back cover