Handbook of Fermented Functional Foods

Farnworth

ISBN 10: 1420053264 / ISBN 13: 9781420053265

Published by CRC Press Mai 2008, 2008

About this Item

Neuware - Following the lead of the original, this new edition of the Handbook of Fermented Functional Foods is written by international experts in the forefront of fermented food science and technology. Completely updated to reflect the amazing progress being made in the field of probiotics, this new edition also adds several new chapters on fermented foods from China, Thailand, and India. Each chapter is structured to highlight how the fermentation process results in a composition with positive effects on human metabolism and health. It covers those foods commonly known to the western world, as well as fermented foods with long traditions in Eastern Europe, Asia, and Africa.

Seller Inventory # 9781420053265

Bibliographic Details

• Title: Handbook of Fermented Functional Foods
• Publisher: CRC Press Mai 2008
• Publication Date: 2008
• Language: English
• ISBN 10: 1420053264
• ISBN 13: 9781420053265
• Binding: Buch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 235W x 164H x 34D millimeters 235 millimeters width by 164 millimeters height by 34 millimeters depth
• Weight: 953 grams

About this title

Synopsis

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.

About the Author

Edward R.(Ted) Farnworth