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 their underlying microbiology, 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, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially 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 on the development of value-added fermented foods products, 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. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Produk Detail:

  • Author : Juana Frías
  • Publisher : Academic Press
  • Pages : 762 pages
  • ISBN : 0128025492
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOKFermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention
  • Author : Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
  • Publisher : Academic Press
  • Release : 12 September 2016
GET THIS BOOKFermented 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 their underlying microbiology, 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, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and

Yogurt in Health and Disease Prevention

Yogurt in Health and Disease Prevention
  • Author : Nagendra P. Shah
  • Publisher : Academic Press
  • Release : 26 May 2017
GET THIS BOOKYogurt in Health and Disease Prevention

Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole

Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages
  • Author : Jyoti Prakash Tamang
  • Publisher : CRC Press
  • Release : 07 April 2015
GET THIS BOOKHealth Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme

Seaweed in Health and Disease Prevention

Seaweed in Health and Disease Prevention
  • Author : Joël Fleurence,Ira Levine
  • Publisher : Academic Press
  • Release : 05 April 2016
GET THIS BOOKSeaweed in Health and Disease Prevention

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as a source of macronutrients and micronutrients, as well as nutraceuticals. The commercial value of seaweed for human consumption is increasing year-over-year, and some countries harvest several million tons annually. This text lays out the properties and effects of seaweeds and their use

Soy in Health and Disease Prevention

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  • Author : Michihiro Sugano
  • Publisher : CRC Press
  • Release : 29 August 2005
GET THIS BOOKSoy in Health and Disease Prevention

While the western world has only recently become enamored with the soybean, East Asia has been consuming and enjoying the associated health benefits of this versatile proteinaceous legume for centuries. The Japanese in particular have devoted much energy to unraveling the mysteries and revealing the science of this oil-rich bean. The Fuji Foundatio

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  • Author : Silvana Hrelia,Cristina Angeloni
  • Publisher : MDPI
  • Release : 03 July 2020
GET THIS BOOKNew Mechanisms of Action of Natural Antioxidants in Health and Disease

This book contributes to increasing the knowledge on the mechanisms of action of natural antioxidants, evidencing their pleiotropic role in the prevention and/or counteraction of degenerative diseases, and promoting their application in the functional food and cosmetic fields.

How Fermented Foods Feed a Healthy Gut Microbiota

How Fermented Foods Feed a Healthy Gut Microbiota
  • Author : M. Andrea Azcarate-Peril,Roland R. Arnold,José M. Bruno-Bárcena
  • Publisher : Springer Nature
  • Release : 28 November 2019
GET THIS BOOKHow Fermented Foods Feed a Healthy Gut Microbiota

This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there

Bioactive Compounds in Fermented Foods

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  • Author : Amit Kumar Rai,Anu Appaiah K. A.
  • Publisher : CRC Press
  • Release : 30 November 2021
GET THIS BOOKBioactive Compounds in Fermented Foods

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of

Fermented Food Products

Fermented Food Products
  • Author : A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
  • Publisher : CRC Press
  • Release : 06 December 2019
GET THIS BOOKFermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on

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  • Author : Suresh I. S. Rattan,Gurcharan Kaur
  • Publisher : Springer Nature
  • Release : 04 November 2021
GET THIS BOOKNutrition, Food and Diet in Ageing and Longevity

This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal

Flour and Breads and Their Fortification in Health and Disease Prevention

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  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood Patel
  • Publisher : Academic Press
  • Release : 26 February 2019
GET THIS BOOKFlour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for

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  • Author : Alexandre Gomes Rodrigues
  • Publisher : Elsevier
  • Release : 10 June 2020
GET THIS BOOKNew and Future Developments in Microbial Biotechnology and Bioengineering

New and Future Developments in Microbial Biotechnology and Bioengineering: Microbial Biomolecules: Properties, Relevance and Their Translational Applications presents a concise review on microbial biotechnology, along with impacts and recent results from research centers, small companies and large enterprises. The book brings the most relevant information on how we can use resources—in this case from microorganisms—and technology to develop solutions in fields like biofuels, food, cosmetics and medicine. It covers case studies of start-ups in the field and explains

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  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Academic Press
  • Release : 17 July 2019
GET THIS BOOKPreservatives and Preservation Approaches in Beverages

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone

Nutraceuticals and Functional Foods in Human Health and Disease Prevention

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  • Author : Debasis Bagchi,Harry G. Preuss,Anand Swaroop
  • Publisher : CRC Press
  • Release : 15 October 2015
GET THIS BOOKNutraceuticals and Functional Foods in Human Health and Disease Prevention

Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods in human health and their possible application in disease prevention. The book demonstrates diverse disease pathophysiology and how nutraceuticals and functional food can be used to combat and prevent disease. The book discusses global food

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  • Author : Fidel Toldra
  • Publisher : Academic Press
  • Release : 15 February 2019
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 87 provides updated information on nutrients in foods and how to avoid deficiency, especially the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The book provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits. Chapters in this new release include discussions of the function and application of bioactive peptides from corn gluten meal, Dietary fatty acids and metabolic