Handbook of fermented functional foods [electronic resource] / edited by Edward R. Farnworth.
Contributor(s): Farnworth, Edward R
Material type: 
TextSeries: Functional foods & nutraceuticals series: Publisher: Boca Raton, FL : CRC Press, 2003Description: 1 online resource (390 p.) : illISBN: 9780849313721; 0849313724Subject(s): Functional foods -- Handbooks, manuals, etc | Fermented foods -- Health aspects -- Handbooks, manuals, etc | Food Microbiology | Fermentation | Health Promotion | Nutrition | HEALTH & FITNESS -- Nutrition | HEALTH & FITNESS -- Diets | MEDICAL -- Nutrition | MEDICAL -- Nursing -- Nutrition | HEALTH & FITNESS -- Food Content GuidesGenre/Form: Electronic books. Additional physical formats: Print version:: Handbook of fermented functional foods.Online resources: Click here to view. | Item type | Current location | Call number | Status | Date due | Barcode |
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e-Books
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GKVK Library | Available | eB-10 |
Includes bibliographical references and index.
Book Cover; Title; Copyright; Series Preface; Preface; Editor; Contributors; Contents; 1 The History of Fermented Foods; 2 Challenges Facing Development of Probiotic-Containing Functional Foods; 3 The Properties of Enterococcus faecium and the Fermented Milk Product Gaio; 4 Kefir: A Fermented Milk Product; 5 Yogurt and Immunity: The Health Bene .ts of Fermented Milk Products that Contain Lactic Acid Bacteria; 6 Health Properties of Milk Fermented with Lactobacillus casei Strain Shirota (LcS); 7 Biologically Active Peptides Released in Fermented Milk: Role and Functions
Presenting the latest research on how fermentation changes the composition of food, by adding new nutrients, producing active ingredients or increasing the bioavailability of nutrients, this volume examines both the production & health benefits of fermentation products.
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