Overview
This title is the first scientific reference that addresses the properties of fermented foods in nutrition by examining theirunderlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health anddisease. The current awareness of the link between diet and health drives growth in the industry, opening new commercialopportunities. Coverage includes the role of microorganisms that are involved in the fermentation of bioactive and potentiallytoxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored byworldwide scientists and researchers, this book provides the food industry with new insights on the development of value-addedfermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategiesto assist in the prevention of disease or to slow its onset and severity.
