Handbook of Fermented Functional Foods

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Edward R.(Ted) Farnworth
CRC Press, 26 mar. 2003 - 408 páginas
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, an
 

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Índice

Chapter 1 The History of Fermented Foods
1
Chapter 2 Challenges Facing ProbioticContaining Functional Foods
27
Chapter 3 The Properties of Enterococcus faecium and the Fermented Milk Product Gaio
59
A Fermented Milk Product
77
The Health Benefits of Fermented Milk Products that Contain Lactic Acid Bacteria
113
Chapter 6 Health Properties of Milk Fermented with Lactobacillus casei Strain Shirota LcS
145
Role and Functions
177
Chapter 8 Cheese and Its Potential as a Probiotic Food
203
Chapter 10 Fermented Meat
251
Production Properties and Benefits to Health
277
Kimchi and Doenjang
287
Chapter 13 The Role of Lactobacillus plantarum in Foods and in Human Health
305
Chapter 14 Sauerkraut
343
Chapter 15 The Future for Fermented Foods
361
Index
379
Back cover
391

Chapter 9 Natto A Food Made by Fermenting Cooked Soybeans with Bacillus subtilis natto
227

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