| Description |
390 pages : illustrations ; 25 cm |
| Series |
Functional foods and nutraceuticals series |
|
Functional foods & nutraceuticals series.
|
| Contents |
Ch.1. The history of fermented foods -- Ch.2. Challenges facing development of probiotic containing functional foods -- Ch.3. The properties of Enterococcus faecium and the rermented milk product Gaio -- Ch.4. Kefir: A fermented milk product -- Ch.5. Yoghurt and immunity: the health benefits of fermented milk products that contain lactic acid bacteria -- Ch.6. Health properties of milk fermented with lactobacillus casei strain shirota (LcS) -- Ch.7. Biologically active peptides released in fermented milk: role and functions -- Ch.8. Cheese and its potential as probiotic food -- Ch.9. Natto - a food made by fermentic cooked soybeans with bacillus subtilis (natto) -- Ch.10. Fermented meat -- Ch.11. Miso: production, properties, and benefits to health -- Ch.12. Korean fermented foods: kimchi and doenjang -- Ch.13. The role of lactobacillus plantarum in foods and in human health -- Ch.14. Sauerkraut -- Ch.15.The future for fermented foods |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Functional foods -- Handbooks, manuals, etc.
|
|
Fermented foods -- Health aspects -- Handbooks, manuals, etc.
|
| Genre/Form |
Handbooks and manuals.
|
| Author |
Farnworth, Edward R.
|
| LC no. |
2002191169 |
| ISBN |
0849313724 : |
|
