2nd Edition
Handbook of Fermented Functional Foods
Edited By Edward R.(Ted) Farnworth
Copyright 2008
600 Pages
88 B/W Illustrations
by
CRC Press
600 Pages
by
CRC Press
Also available as eBook on:
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... Read more
The History of Feremented Foods, J.B. Prajapati and B.M. Nair
Challenges Associated with the Development of Probiotic-Containing Functional Foods, N. Kearney, C. Stanton, C. Desmond, M. Coakley, J.K. Collins, G. Fitzgerald, and R.P. Ross
The Properties of Enterococcus faecium and the Fermented Milk Product- Gaio®, M.C. Bertolami and E.R. Farnworth
Kefir—A Fermented Milk Product, E.R. Farnworth and I. Mainville
Yogurt and Immunity: The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria, J. Van de Water and P. Naiyanetr
Health Properties of Milk Fermented with Lactobacillus. Casei strain Shirota (LcS), K. Miyazaki and T. Matsuzaki
Biologically Active Peptides Released in Fermented Milk: Role and Functions, G. Vinderola, A. de Moreno de LeBlanc, G. Perdigón, and C. Matar
Cheese and Its Potential As a Probiotic Food, K.J. Heller, W. Bockelmann, J. Schrezenmeir, and M. deVrese
Natto: A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto), T. Hosoi and K. Kiuchi
Fermented Meat, W.P. Hammes, D. Haller, and M.G. Gänzle
Miso: Production, Properties, and Benefits to Health, Y. Minamiyama and S. Okada
Korean Fermented Foods: Kimchi and Doenjang, J. Surh, Y.-K. L. Kim, and H.Kwon
Lactobacillus plantarum: The Role in Foods and in Human mHealth, G. Molin
Sauerkraut, W. Holzapfel, U. Schillinger, and H. Buckenhüskes
New Trends of Table Olive Processing for Quality Control and Functional Proprieties, M. Hamdi
Traditional Chinese Fermented Foods, Y-H.P. Hsieh, S. Pao, and J. Li
Tempeh: A Mold-Modified Indigenous Fermented Food, D.Y.C. Fung and B.A. Crozier-Dodson
Thai Fermented Foods: Microorganisms and Their Health Benefits, S. Tanasupawat and W. Visessanguan
Production of Probiotic Cultures and Their Addition in Fermented Foods, C.P. Champagne and H. Møllgaard
The Future for Fermented Foods, E.R. Farnworth
Index
Challenges Associated with the Development of Probiotic-Containing Functional Foods, N. Kearney, C. Stanton, C. Desmond, M. Coakley, J.K. Collins, G. Fitzgerald, and R.P. Ross
The Properties of Enterococcus faecium and the Fermented Milk Product- Gaio®, M.C. Bertolami and E.R. Farnworth
Kefir—A Fermented Milk Product, E.R. Farnworth and I. Mainville
Yogurt and Immunity: The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria, J. Van de Water and P. Naiyanetr
Health Properties of Milk Fermented with Lactobacillus. Casei strain Shirota (LcS), K. Miyazaki and T. Matsuzaki
Biologically Active Peptides Released in Fermented Milk: Role and Functions, G. Vinderola, A. de Moreno de LeBlanc, G. Perdigón, and C. Matar
Cheese and Its Potential As a Probiotic Food, K.J. Heller, W. Bockelmann, J. Schrezenmeir, and M. deVrese
Natto: A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto), T. Hosoi and K. Kiuchi
Fermented Meat, W.P. Hammes, D. Haller, and M.G. Gänzle
Miso: Production, Properties, and Benefits to Health, Y. Minamiyama and S. Okada
Korean Fermented Foods: Kimchi and Doenjang, J. Surh, Y.-K. L. Kim, and H.Kwon
Lactobacillus plantarum: The Role in Foods and in Human mHealth, G. Molin
Sauerkraut, W. Holzapfel, U. Schillinger, and H. Buckenhüskes
New Trends of Table Olive Processing for Quality Control and Functional Proprieties, M. Hamdi
Traditional Chinese Fermented Foods, Y-H.P. Hsieh, S. Pao, and J. Li
Tempeh: A Mold-Modified Indigenous Fermented Food, D.Y.C. Fung and B.A. Crozier-Dodson
Thai Fermented Foods: Microorganisms and Their Health Benefits, S. Tanasupawat and W. Visessanguan
Production of Probiotic Cultures and Their Addition in Fermented Foods, C.P. Champagne and H. Møllgaard
The Future for Fermented Foods, E.R. Farnworth
Index
Biography
Edward R.(Ted) Farnworth
