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Fermented Foods in Health and Disease Prevention

FERMENTED FOODS IN HEALTH AND DISEASE PREVENTION

Chemistry

Mathematics & Science

Food Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

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

COLFR

COLSO

COLJR

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
List of Contributors.
Preface.
Acknowledgments.
Introduction.
1: Fermented Foods in Health Promotion and Disease Prevention: An Overview.
Fermented Foods as a Source of Healthy Constituents.
2: Bioactive Peptides in Fermented Foods: Production and Evidence for Health Effects.
3: Health Benefits of Exopolysaccharides in Fermented Foods.
4: Biotransformation of Phenolics by Lactobacillus plantarum in Fermented Foods.
5: Gamma-Aminobutyric Acid-Enriched Fermented Foods.
6: Melatonin Synthesis in Fermented Foods.
7: Effect of Fermentation on Vitamin Content in Food.
8: From Bacterial Genomics to Human Health.
Traditional Fermented Foods: Fermented Food of Animal Origin.
9: Fermented Seafood Products and Health.
10: Fermented Meat Sausages.
Dairy Fermented Foods.
11: Health Effects of Cheese Components with a Focus on Bioactive Peptides.
12: Blue Cheese: Microbiota and Fungal Metabolites.
13: Yogurt and Health.
14: Kefir.
Legume and Cereal Grains Fermented Derived Products.
15: Beer and Its Role in Human Health.
16: Fermented Pulses in Nutrition and Health Promotion.
17: Nonwheat Cereal-Fermented-Derived Products.
18: Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods.
19: Tempeh and Other Fermented Soybean Products Rich in Isoflavones.
Vegetables and Fruits Fermented Products.
20: Kimchi and Its Health Benefits.
21: The Naturally Fermented Sour Pickled Cucumbers.
22: Role of Natural Fermented Olives in Health and Disease.
23: Pulque.
24: Sauerkraut: Production, Composition, and Health Benefits.
25: Vinegars and Other Fermented Condiments.
26: Wine.
Hazardous Compounds and Their Implications in Fermented Foods.
27: Biogenic Amines in Fermented Foods and Health Implications.
28: Occurrence of Aflatoxins in Fermented Food Products.
29: Antibiotic Resistance Profile of Microbes From Traditional Fermented Foods.
Revalorization of Food Wastes by Fermentation into Derived Outcomes.
30: Fermentation of Food Wastes for Generation of Nutraceuticals and Supplements.
Index.

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Fermented Foods in Health and Disease Prevention