Handbook of Fermented Functional Foods, Second Edition
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Summary
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.
Table of Contents
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
