Handbook of Fermented Functional Foods, Second Edition
Edited by E R Farnworth
For centuries, people around the world have used fermentation to preserve and enhance the flavor
of a wide range 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
Hardback 600 ISBN 9781420053265
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.
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: food science
: health & beauty