- Full Title : Handbook of Fermented Functional Foods
- Autor: Edward R.(Ted) Farnworth
- Print Length: 408 pages
- Publisher: CRC Press; 1 edition
- Publication Date: March 26, 2003
- Language: English
- ISBN-10: 0849313724
- ISBN-13: 978-0849313721
- Download File Format | Size: pdf | 7,41 Mb
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.
The authors describe, summarize, and assess the scientific research available for each food and make conclusions as to whether or not health benefit claims are valid.
Given the attention that is being paid today to the study of ‘food as medicine,’ this book
would be an indispensable addition to the collections of food and nutrition professionals and researchers in industry, government, and universities.
– Journal of Agricultural & Food Information, Vol. 5, No. 2, 2003
[provides] the reader with information on the latest scientific research on the health-promoting properties of these products.
I highly recommend [this book] to anyone (i.e. students, scientist and manufacturers) involved in this field because of the wealth of information provided.
– International Journal of Dairy Technology