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Table of Contents Chapter 1 The History of Fermented Foods Jashbhai B. Prajapati and Baboo M. Nair Chapter 2 Chapter 3 The Properties of Enterococcus faecium and the Fermented milk - Gaio? Marcelo Chiara Bertolami and Edward R. Farnworth Chapter 4 Kefir - A Fermented Milk Product Edward R. Farnworth and Isabelle Mainville Chapter 5 Yogurt and Immunity: The Health Benefits of Fermented Milk Products that Contain Lactic Acid Bacteria Judy Van de Water and Phornnop Naiyanetr Chapter 6 Chapter 7 Chapter 8 Cheese and its Potential as a Probiotic Food Knut J. Heller, Wilhelm Bockelmann, Juergen Schrezenmeir, and Michael deVrese Chapter 9 Natto, a Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto) Tomohiro Hosoi and Kan Kiuchi Chapter 10 Chapter 11 Miso: Production, Properties and Benefits to Health Yukiko Minamiyama and Shigeru Okada Chapter 12 Korean Fermented Foods: Kimchi and Doenjang Jeonghee Surh, Young-Kyung Lee Kim, and Hoonjeong Kwon Chapter 13 Lactobacillus Plantarum: the Role in Foods and in Human Health. Göran Molin Chapter 14 Sauerkraut Wilhelm Holzapfel, Ulrich Schillinger and Herbert Buckenhüskes Chapter 15 New Trends of Table Olive Processing for Quality Control and Functional Proprieties Moktar Hamdi Chapter 16 Traditional Chinese Fermented Foods Y-H. Peggy Hsieh, Steven Pao and Jiangrong Li Chapter 17 Tempeh: A Mold-Modified Indigenous Fermented Food Daniel Y. C . Fung and Beth Ann Crozier-Dodson Chapter 18 Thai Fermented Foods: Microorganims and Their Health Benefits Somboon Tanasupawat and Wonnop Visessanguan Chapter 19 Production of Probiotic Cultures and Their Addition in Fermented Foods Claude P. Champagne and Henrik Møllgaard Chapter 20
Library of Congress Subject Headings for this publication:
Functional foods -- Handbooks, manuals, etc.
Fermented foods -- Health aspects -- Handbooks, manuals, etc.