Handbook of Fermented Functional Foods

Front Cover
Edward R.(Ted) Farnworth
CRC Press, Mar 26, 2003 - Technology & Engineering - 408 pages
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, and their nutritional and health benefits.

Written by international experts in the forefront of fermented food science and technology, this book explores how fermentation of a food changes its composition, adds new nutrients, produces active ingredients or increases the bioavailability of nutrients, and how the live bacteria in some fermented foods enhance their nutritive health value. It covers fermented foods well known to western consumers - such as yogurt, cheese, pickles, sauerkraut, and fermented meat - and examines fermented foods with long traditions in Eastern Europe, Asia, and Africa - including gaio, kefir, natto, miso, kimchi, kocho, ogi, and togwa.

In light of our increased knowledge of the health benefits of fermented foods, there is a great need for a single reputable source for current information. Handbook of Fermented Functional Foods fills this void by providing the first state-of-the-art treatment of the production of fermented foods, the microorganisms involved, the changes in composition that occur during fermentation, and most importantly the effect of these foods and their active ingredients on human health.
 

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Contents

Chapter 1 The History of Fermented Foods
1
Chapter 2 Challenges Facing ProbioticContaining Functional Foods
27
Chapter 3 The Properties of Enterococcus faecium and the Fermented Milk Product Gaio
59
A Fermented Milk Product
77
The Health Benefits of Fermented Milk Products that Contain Lactic Acid Bacteria
113
Chapter 6 Health Properties of Milk Fermented with Lactobacillus casei Strain Shirota LcS
145
Role and Functions
177
Chapter 8 Cheese and Its Potential as a Probiotic Food
203
Chapter 10 Fermented Meat
251
Production Properties and Benefits to Health
277
Kimchi and Doenjang
287
Chapter 13 The Role of Lactobacillus plantarum in Foods and in Human Health
305
Chapter 14 Sauerkraut
343
Chapter 15 The Future for Fermented Foods
361
Index
379
Back cover
391

Chapter 9 Natto A Food Made by Fermenting Cooked Soybeans with Bacillus subtilis natto
227

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