Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining the underlying microbiology and the specific characteristics of a wide variety of fermented foods and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry and opens new commercial opportunities. Fermented foods form part of our traditional cuisine and provide components that have putative health-related benefits beyond basic nutrition. Coverage also includes the role of the microorganisms that are involved in the fermentation on the production of bioactive and potential toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights for the development of value-added fermented foods products, while also providing nutritionists and dieticians with a useful resource for developing strategies to assist in preventing or slowing disease onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease preventionIdentifies bioactive microorganisms and components in traditional fermented foodIncludes focused key facts, helpful glossaries, and summary points for each chapterProvides food processors and product developers with opportunities for the development of value-added fermented foods productsProvides a useful resource for developing strategies to assist in preventing or slowing disease onset or severity INDICE: 1. Fermented foods in health and disease prevention: An overview 2. Multifunctional peptides in fermented foods 3. Conjugated lipids from fermented foods 4. Exopolysaccharides production in fermented foods 5. Biotransformation and release of bound phenolics via fermentation 6. GABA-enriched fermented foods 7. Melatonin synthesis in fermented foods 8. Fermented food products and vitamins (focus on vitamin K and folic acid) 9. From bacterial genomics to human metabolism 10. Fermented fish and seafood 11. Fermented meat sausages 12. Cheese [dairy product] 13. Blue cheeses [fermented milk in filamentous fungus] 14. Viili [Nordic fermented milk] 15. Yogurt [fermented dairy product in liquid form] 16. Kefir [fermented milk from kefir? grains] 17. Beer and its role in human health 18. Fermented pulses and derived fermented products 19. Non-wheat cereal fermented derived product 20. Non-wheat cereal and legume mixtures for sourdough fermentation 21. Tempeh [fermented soybean pattie] 22. Tofu products [fermented tofu from soy] 23. Bikalga [fermented seeds of Hibiscus sabdariffa] 24. Fermented preparations of dietary herbs 25. Kimchi [fermented and seasoned vegetables] 26. Ogórek kiszony (naturally fermented sour pickled cucumbers) 27. Olive 28. Pulque 29. Sauerkraut 30. Vinegar 31. Wine 32. Biogenic amines in fermented foods 33. Aflatoxins in fermented foods 34. Antibiotic resistance profile of microbes from traditional fermented foods 35. Food waste fermentation for generation of nutraceuticals and supplements

• ISBN: 978-0-12-802309-9
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 880
• Fecha Publicación: 01/09/2016
• Nº Volúmenes: 1
• Idioma: Inglés