Handbook of Fermented Functional Foods Book

Series Editor's Preface     ix
Preface to Second Edition     xi
About the Author     xiii
List of Contributors     xv
The History of Fermented Foods   Jashbhai B. Prajapati   Baboo M. Nair     1
Challenges Associated with the Development of Probiotic-Containing Functional Foods   Niamh Kearney   Catherine Stanton   Colette Desmond   Mairead Coakley   J. Kevin Collins   Gerald Fitzgerald   R. Paul Ross     25
The Properties of Enterococcus faecium and the Fermented Milk Product-Gaio   Marcelo Chiara Bertolami   Edward R. Farnworth     71
Kefir-A Fermented Milk Product   Edward R. Farnworth   Isabelle Mainville     89
Yogurt and Immunity: The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria   Judy Van de Water   Phornnop Naiyanetr     129
Health Properties of Milk Fermented with Lactobacillus casei strain Shirota (LcS)   Kouji Miyazaki   Takeshi Matsuzaki     165
Biologically Active Peptides Released in Fermented Milk: Role and Functions   Gabriel Vinderola   Alejandra de Moreno de LeBlanc   Gabriela Perdigon   Chantal Matar     209
Cheese and ItsPotential as a Probiotic Food   Knut J. Heller   Wilhelm Bockelmann   Juergen Schrezenmeir   Michael deVrese     243
Natto: A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto)   Tomohiro Hosoi   Kan Kiuchi     267
Fermented Meat   Walter P. Hammes   Dirk Haller   Michael G. Ganzle     291
Miso: Production, Properties, and Benefits to Health   Yukiko Minamiyama   Shigeru Okada     321
Korean Fermented Foods: Kimchi and Doenjang   Jeonghee Surh   Young-Kyung Lee Kim   Hoonjeong Kwon     333
Lactobacillus plantarum: The Role in Foods and in Human Health   Goran Molin     353
Sauerkraut   Wilhelm Holzapfel   Ulrich Schillinger   Herbert Buckenhuskes     395
New Trends of Table Olive Processing for Quality Control and Functional Proprieties   Moktar Hamdi     413
Traditional Chinese Fermented Foods   Y-H. Peggy Hsieh   Steven Pao   Jiangrong Li     433
Tempeh: A Mold-Modified Indigenous Fermented Food   Daniel Y. C. Fung   Beth Ann Crozier-Dodson     475
Thai Fermented Foods: Microorganisms and Their Health Benefits   Somboon Tanasupawat   Wonnop Visessanguan     495
Production of Probiotic Cultures and Their Addition in Fermented Foods   Claude P. Champagne   Henrik Mollgaard     513
The Future for Fermented Foods   Edward R. Farnworth     533
Index     551