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Handbook of Fermented Functional Foods 2nd Edition by Edward R Farnworth ISBN 1420053264 9781420053265

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Handbook of Fermented Functional Foods 2nd Edition Edward R.(Ted) Farnworth Digital Instant Download

Author(s): Edward R.(Ted) Farnworth
ISBN(s): 9781420053265, 1420053264
Edition: 2
File Details: PDF, 6.99 MB
Year: 2008
Language: english
SKU: EB-1203678 Categories: , Tag:

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ISBN 10: 1420053264 
ISBN 13: 9781420053265
Author: Edward R Farnworth

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.

Handbook of Fermented Functional Foods 2nd Table of contents:

Chapter 1 – The History of Fermented Foods

  • 1.1 Introduction

  • 1.2 Fermented Milks
      - 1.2.1 Dahi
      - 1.2.2 Kefir
      - 1.2.3 Kumys
      - 1.2.4 Yogurt (Yoghurt)
      - 1.2.5 Cheese

  • 1.3 Cereal- and Legume-Based Fermented Foods
      - 1.3.1 Bread
      - 1.3.2 Idli
      - 1.3.3 Dosa
      - 1.3.4 Soy Foods
        - Soy Sauce
        - Miso
        - Tempeh
        - Natto
        - Sufu

  • 1.4 Fermented Plant Root Products
      - 1.4.1 Gari
      - 1.4.2 Fufu

  • 1.5 Fermented Fruits and Vegetables
      - 1.5.1 Sauerkraut
      - 1.5.2 Kimchi
      - 1.5.3 Pickled Vegetables
      - 1.5.4 Olives

  • 1.6 Fermented Fish and Fish Products

  • 1.7 Fermented Meat Products

  • Acknowledgment

  • References

Chapter 2 – Challenges Associated With the Development of Probiotic-Containing Functional Foods

  • 2.1 Introduction

  • 2.2 History of Fermented Dairy Foods

  • 2.3 Definition of Probiotics

  • 2.4 Intestinal Microflora and Gut Ecology

  • 2.5 Desirable Probiotic Characteristics

  • 2.6 Isolation and Enumeration of Probiotics

  • 2.7 Cultivation of Probiotics
      - Bifidobacteria
      - Lactobacilli

  • 2.8 Growth and Survival in Foods

  • 2.9 Drying Techniques
      - Freeze Drying
      - Spray Drying

  • 2.10 Product Development
      - Yogurt, Cheese, Frozen, and Nondairy Products

  • 2.11 Conclusions

  • References

Chapter 3 – Enterococcus Faecium and the Fermented Milk Product Gaio®

  • 3.1 Introduction

  • 3.2 Cardiovascular Disease and Cholesterol

  • 3.3 Enterococcus Faecium Characteristics

  • 3.4 Gaio Production

  • 3.5 Cholesterol Studies

  • 3.6 Metaanalysis

  • 3.7 Mechanisms of Action

  • 3.8 Other Properties of E. Faecium

  • 3.9 Conclusions

  • References

Chapter 4 – Kefir: A Fermented Milk Product

  • 4.1 Introduction

  • 4.2 Kefir Grains and Microorganisms

  • 4.3 Commercial Production

  • 4.4 Kefir Composition

  • 4.5 Nutritional Value

  • 4.6 Physiological Effects

  • References

Chapter 5 – Yogurt and Immunity

  • 5.1 History and Culture

  • 5.2 Yogurt Production

  • 5.3 Effects on Milk

  • 5.4 Fermented Milk and the Immune System

  • 5.5 Lactic Acid Bacteria and Gut Health

  • 5.6 Gut-Associated Lymphoid Tissue

  • 5.7 Oral Tolerance

  • 5.8 Cytokines

  • 5.9 Immune Function Modulation

  • 5.10 Conclusions

  • References

Chapter 6 – Health Properties of Lactobacillus casei Shirota (LcS)

  • 6.1 History and Background

  • 6.2 General Properties and Genome

  • 6.3 Fermentation Process

  • 6.4 GI Function Modification

  • 6.5 Animal Studies

  • 6.6 Human Trials

  • 6.7 Safety

  • 6.8 Conclusions

  • 6.9 Acknowledgments

  • References

Chapter 7 – Bioactive Peptides in Fermented Milk

  • 7.1 Introduction

  • 7.2 Peptide Production

  • 7.3 Health Effects of Supernatants

  • 7.4 Mucosal Immunity

  • 7.5 Tumor Growth and Peptides

  • 7.6 Antihypertensive and Casomorphins

  • 7.7 Health Benefits

  • 7.8 Conclusions

  • References

Chapter 8 – Cheese as a Probiotic Food

  • 8.1 Introduction

  • 8.2 History and Types

  • 8.3 Fermentation and Ripening

  • 8.4 Cheese as a Probiotic Carrier

  • 8.5 In Vitro/Animal Results

  • 8.6 Conclusions

  • References

Chapter 9 – Natto: Fermented Soybeans

  • 9.1 History

  • 9.2 Ingredients

  • 9.3 Processing Steps

  • 9.4 Quality Assessment

  • 9.5 Health Benefits

  • 9.6 Conclusions

  • References

Chapter 10 – Fermented Meat

  • 10.1 Introduction and Nutrition

  • 10.2 Cultural History

  • 10.3 Fermentation Process

  • 10.4 Chemical Changes

  • 10.5 Health Effects

  • 10.6 Conclusions

  • References

Chapter 11 – Miso

  • 11.1 Introduction

  • 11.2 Production

  • 11.3 Health Benefits

  • 11.4 Conclusions

  • Acknowledgments

  • References

Chapter 12 – Korean Fermented Foods: Kimchi and Doenjang

  • 12.1 Introduction

  • 12.2 Kimchi

  • 12.3 Doenjang

  • 12.4 Conclusions

  • References

Chapter 13 – Lactobacillus plantarum

  • 13.1 History and Foods

  • 13.2 Physiology

  • 13.3 Health Effects

  • 13.4 Safety

  • References

Chapter 14 – Sauerkraut

  • 14.1 History

  • 14.2 Production

  • 14.3 Fermentation

  • 14.4 Composition Changes

  • 14.5 Health Effects

  • References

Chapter 15 – Table Olives

  • 15.1 Introduction

  • 15.2 Fruit Quality

  • 15.3 Processing Improvements

  • 15.4 Functional Properties

  • References

Chapter 16 – Traditional Chinese Fermented Foods

  • 16.1 Introduction

  • 16.2 Classification

  • 16.3 Major Fermented Foods (Furu, Soy Sauce, Douchi, Red Mold Rice, Vinegars)

  • 16.4 Health Effects

  • 16.5 Final Remarks

  • References

Chapter 17 – Tempeh

  • 17.1 Introduction

  • 17.2 Manufacturing Practices

  • 17.3 Traditional and Industrial Production

  • 17.4 Uses and Nutritional Content

  • 17.5 Microbiology

  • 17.6 Biochemical Changes

  • 17.7 Antinutritional Factors

  • 17.8 Cereal-Based Tempeh

  • References

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Tags: Edward R Farnworth, Fermented Functional