Handbook of Fermented Functional Foods

Abstract

The History of Feremented Foods, J.B. Prajapati and B.M. Nair Challenges Associated with the Development of Probiotic-Containing Functional Foods, N. Kearney, C. Stanton, C. Desmond, M. Coakley, J.K. Collins, G. Fitzgerald, and R.P. Ross The Properties of Enterococcus faecium and the Fermented Milk Product- Gaio(R), M.C. Bertolami and E.R. Farnworth Kefir-A Fermented Milk Product, E.R. Farnworth and I. Mainville Yogurt and Immunity: The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria, J. Van de Water and P. Naiyanetr Health Properties of Milk Fermented with Lactobacillus. Casei strain Shirota (LcS), K. Miyazaki and T. Matsuzaki Biologically Active Peptides Released in Fermented Milk: Role and Functions, G. Vinderola, A. de Moreno de LeBlanc, G. Perdigon, and C. Matar Cheese and Its Potential As a Probiotic Food, K.J. Heller, W. Bockelmann, J. Schrezenmeir, and M. deVrese Natto: A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto), T. Hosoi and K. Kiuchi Fermented Meat, W.P. Hammes, D. Haller, and M.G. Ganzle Miso: Production, Properties, and Benefits to Health, Y. Minamiyama and S. Okada Korean Fermented Foods: Kimchi and Doenjang, J. Surh, Y.-K. L. Kim, and H.Kwon Lactobacillus plantarum: The Role in Foods and in Human mHealth, G. Molin Sauerkraut, W. Holzapfel, U. Schillinger, and H. Buckenhuskes New Trends of Table Olive Processing for Quality Control and Functional Proprieties, M. Hamdi Traditional Chinese Fermented Foods, Y-H.P. Hsieh, S. Pao, and J. Li Tempeh: A Mold-Modified Indigenous Fermented Food, D.Y.C. Fung and B.A. Crozier-Dodson Thai Fermented Foods: Microorganisms and Their Health Benefits, S. Tanasupawat and W. Visessanguan Production of Probiotic Cultures and Their Addition in Fermented Foods, C.P. Champagne and H. Mollgaard The Future for Fermented Foods, E.R. Farnworth Index