Handbook of Fermented Functional Foods, Second Edition
Language: English
Published by Taylor & Francis, 2008
- Hardcover
- New
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
AbeBooks seller since January 6, 2003
Condition: New
£ 409.82
Quantity: 2 available
Add to basketItem description from seller
2nd edition. 600 pages. 9.53x6.38x1.30 inches. In Stock.
Seller Inventory # x-1420053264
- Title
- Handbook of Fermented Functional Foods, Second Edition
- Author
- Mazza, Giuseppe (Series edited by)/ Farnworth, Edward R.(Ted) (Edited by)
- Publisher
- Taylor & Francis
- Publication year
- 2008
- Condition
- Brand New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1420053264
- ISBN 13
- 9781420053265
- Edition
- 2nd Edition
- Item weight
- 1.06 kilograms
- Series
- Book 7 of 16: Functional Foods and Nutraceuticals
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.
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Revaluation Books
Exeter, United Kingdom
AbeBooks seller since January 6, 2003
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Edward Bowditch Ltd
Exstowe, Exton
Exeter, United Kingdom EX3 0PP
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Business correspondence address: Exstowe, Exton, Exeter, EX3 0PP
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