Handbook of fermented functional foods

著者

• Farnworth, Edward R.

書誌事項

Handbook of fermented functional foods

edited by Edward R. Farnworth

（Functional foods and nutraceuticals series / edited by G. Mazza）

CRC, c2003

注記

Includes bibliographical references and index

内容説明・目次

内容説明

Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, and their nutritional and health benefits. Written by international experts in the forefront of fermented food science and technology, this book explores 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. It covers fermented foods well known to western consumers - such as yogurt, cheese, pickles, sauerkraut, and fermented meat - and examines fermented foods with long traditions in Eastern Europe, Asia, and Africa - including gaio, kefir, natto, miso, kimchi, kocho, ogi, and togwa. In light of our increased knowledge of the health benefits of fermented foods, there is a great need for a single reputable source for current information. Handbook of Fermented Functional Foods fills this void by providing 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 on human health.

目次

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 (R), 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 Buckenhuskes The Future for Fermented Foods, Edward R. Farnworth

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詳細情報

• NII書誌ID(NCID): BA61900778
• ISBN:
  • 0849313724
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Boca Raton, Fla.
• ページ数/冊数: 390 p.
• 大きさ: 25 cm
• 親書誌ID:
  • BA57696099