Handbook of fermented functional foods

Hardback  408  ISBN 0849313724      £90.00

Note: please add 1 to 2 weeks to the standard delivery times for this book

Fermented foods are an important part of the human diet , with modern research, especially on the immune system, revealing how these foods and their active ingredients impact human health.The Handbook of fermented functional foods provides 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 have on consumer health.

Contents

• The History of Fermented Foods, Jashbhai B. Prajapati and Baboo M. Nair
• Challenges Facing Development of Probiotic-Containing Functional Foods, Catherine Stanton, Colette Desmond, Mairead Coakley, J. Kevin Collins, Gerald Fitzgerald, and R. Paul Ross
• The Properties of Enterococcus faecium and the Fermented Milk Gaio€, Marcelo Chiara Bertolami and Edward R. Farnworth
• Kefir - A Fermented Milk Product, Edward R. Farnworth and Isabelle Mainville
• Yogurt and Immunity - The Health Benefits of Fermented Milk Products that Contain Lactic Acid Bacteria, Judy van de Water
• Health Properties of Milk fermented with Lactobacillus Casei Strain Shirota (LcS), Takeshi Matsuzaki
• Biologically Active Peptides Released in Fermented Milk: Role and Functions, Chantal Matar, Jean Guy LeBlanc, Luc Martin, and Gabriela Perdigon
• Cheese and Its Potential as a Probiotic Food, Knut J. Heller, Wilhelm Bockelmann, Juergen Schrezenmeir, and Michael de Vrese
• Natto, a Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto), Tomohiro Hosoi and Kan Kiuchi
• Fermented Meat, Walter Hammes, Dirk Haller, and Michael G. Ganzle
• Miso: Production, Properties, and Benefits to Health, Yukiko Minamiyama and Shigeru Okada
• Korean Fermented Foods: Kimchi and Doenjang, HoonJeong Kwon and Young Kyung Lee Kim
• Lactobacillus plantarum: the role in foods and in human health, Goran Molin
• Sauerkraut, Wilhelm Holzapfel, Ulrich Schillinger, and Herbert Buckenhüskes
• The Future for Fermented Foods, Edward R. Farnworth