Full Description
Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoting components produced upon fermentation from a diversity of food matrices. The content includes the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans. Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) are discussed.
This book will provide the food industry with new insights on the development of value-added fermentation, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.
Contents
1. The potential benefits of fermented food consumption in pregnancy and youth
2. The potential benefits of fermented food in elderly
3. The periodic table of fermented foods
4. Effect of fermentation on vitamin content in food
5. Bioactive Peptides in Fermented Foods: Production and Evidence for Health Effects
6. Health Benefits of Exopolysaccharides in Fermented Foods
7. Biotransformation of Phenolics by Lactiplantibacillus plantarum in Fermented Foods
8. Fermented foods as a source of bacteriocins
9. Paraprobiotics and postbiotics in fermented foods
10. Fermented meat products and health
11. Fermented Seafood Products and Health
12. Yogurt and Health
13. Dairy kefir-derived products and their health benefits
14. Beer and Its Role in Human Health
15. Fermented pulses in nutrition and health promotion
16. Use of non-wheat flours in fermented foods
17. Soy-derived fermented foods and health implications
18. Fermented table olives and health implications
19. African fermented foods in an ethnomedicinal scenario
20. Sauerkraut: Production, Composition, and Health Benefits
21. BIOGENIC AMINES IN FERMENTED FOODS AND HEALTH IMPLICATIONS
22. Reduction of food allergens and gluten by fermentation
