Handbook of Fermented Functional Foods

Edward R.(Ted) Farnworth

• Publisher: CRC Press
• Year: 2008
• Print ISBN:
  9781138627741
• eBook ISBN:
  9781040068403
• Topic: Technology & Engineering
• Subtopic: Nutrition, Dietics & Bariatrics
• Index: Technology & Engineering

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.

Table of contents

• Cover
• Half Title
• Functional Foods and Nutraceuticals Series
• Title Page
• Copyright Page
• Table of Contents
• Series Editor’s Preface
• Preface to Second Edition
• About The Author
• List of Contributors
• Chapter 1 The History of Fermented Foods
• Chapter 2 Challenges Associated With the Development of Probiotic-Containing Functional Foods
• Chapter 3 The Properties of Enterococcus Faecium and the Fermented Milk Product—Gaio®
• Chapter 4 Kefir—A Fermented Milk Product
• Chapter 5 Yogurt and Immunity 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)
• Chapter 7 Biologically Active Peptides Released in Fermented Milk Role and Functions
• Chapter 8 Cheese and its Potential as a Probiotic Food
• Chapter 9 Natto a Soybean Food Made by Fermenting Cooked Soybeans With Bacillus Subtilis (Natto)
• Chapter 10 Fermented Meat
• Chapter 11 Miso Production, Properties, and Benefits to Health
• Chapter 12 Korean Fermented Foodskimchi and Doenjang
• Chapter 13 Lactobacillus Plantarum
• Chapter 14 Sauerkraut
• Chapter 15 New Trends of Table Olive Processing for Quality Control and Functional Proprieties
• Chapter 16 Traditional Chinese Fermented Foods
• Chapter 17 Tempeh A Mold-Modified Indigenous Fermented Food
• Chapter 18 Thai Fermented Foods
• Chapter 19 Production of Probiotic Cultures and Their Addition in Fermented Foods
• Chapter 20 The Future for Fermented Foods
• Index