Functional foods and nutraceuticals handbook of fermented functional foods
Direct beschikbaar
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health.
Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit.
Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
- Bekijk alle specificaties
Taal: en
Uitvoering: E-book
Oorspronkelijke releasedatum: 28 mei 2008
Ebook Formaat: EPUB3
Ebook beveiliging: Adobe DRM
Hoofdredacteur: Edward R.(Ted) Farnworth
Hoofduitgeverij: Crc Press
Lees dit ebook op: Desktop (Mac en Windows)
Lees dit ebook op: Kobo e-reader
Lees dit ebook op: Android (smartphone en tablet)
Lees dit ebook op: iOS (smartphone en tablet)
Lees dit ebook op: Windows (smartphone en tablet)
Toegankelijkheidskenmerken Ebook: Inhoudsopgave beschikbaar
Toegankelijkheidskenmerken Ebook: Beschrijvende tekst voor afbeeldingen aanwezig
Toegankelijkheidskenmerken Ebook: Aanpassingen mogelijk aan lettertype en tekstopmaak
Toegankelijkheidskenmerken Ebook: Visueel aanpasbaar
Toegankelijkheidskenmerken Ebook: Tekst naar spraak
Toegankelijkheidssamenvatting Ebook: Handbook of Fermented Functional Foods is working towards, but does not yet fully meet the AA level of the Web Content Accessibility Guidelines. It is a complex book with images, an equation, tables, lists, footnotes, references, cross-references, backlinks and hyperlinks. Some images and tables may appear on pages different from the print version. No images have short descriptions. No math is described. Linked DOIs are provided, but not uniquely identified. In-text citations are linked, howe...
Details toegankelijkheidskenmerken Ebook: Index navigatie beschikbaar
Details toegankelijkheidskenmerken Ebook: Logische leesvolgorde
Details toegankelijkheidskenmerken Ebook: Volgende / Vorige structuurnavigatie beschikbaar
Inhoud van Ebook Bevat: Tekst
Toegankelijkheidsgevaren Ebook: Geen geluidsrisico's
Wiskundige of Chemische Inhoud Ebook: Toegankelijke wiskundige inhoud in MathML
Fabrikantgegevens: De informatie van de fabrikant is momenteel niet beschikbaar.
Editie: 2
Studieboek: Nee
Tekst naar spraak: Ja
EAN: 9781040068403