The Handbook of Fermented Functional Foods focuses on fermented food products, their production processes, and nutritional and health benefits.

The Handbook of Fermented Functional Foods presents the latest research on 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.

The Handbook of Fermented Functional Foods is the first reference to describe the production of a wide range of fermented food products, the bacteria or yeast involved in the fermentation process, the changes that occur to the food as a result of fermentation, and the impact these changes may have on the health and disease resistance properties of the food.

• Presents the latest scientific research on health promoting properties of fermented foods
• Includes detailed descriptions of fermentation processes and production of products
• Presents discussion from an international group of contributors about fermented products from around the world
• Covers fermented products from grain, soy, meat, and tea
• Discusses major fermented dairy products, including yogurt, cheese, and kefir

Contents

1. The History of Fermented Products
2. Challenges Facing Development of Probiotic-Containing Functional Foods
3. The Properties of Enterococcus faecium and the Fermented Milk Product Gaio®
4. Kefir: A Fermented Milk Product
5. Yogurt and Immunity: The health benefits of Fermented Milk Products that Contain Lactic Acid Bacteria
6. Health Properties of Milk Fermented with Lactobacillus casei Strain Shirota (LcS)
7. Biologically Active Peptides Released in Fermented Milk: Role and Functions
8. Cheese and Its Potential as a Probiotic Food
9. Natto—A Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto)
10. Fermented Meat
11. Miso: Production, Properties, and Benefits to Health
12. Korean Fermented Foods: Kimchi and Doenjang
13. The Role of Lactobacillus plantarum in Foods and in Human Health
14. Sauerkraut
15. The Future for Fermented Foods

Index

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ORDER NOW Handbook of Fermented Functional Foods edited by Edward R. Farnworth 390 pages • $178.95 + shipping Texas residents please add 6.75 % sales tax