Handbook of fermented functional foods:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press
2008
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | Functional foods and nutraceuticals series
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVIII, 581 S. Ill., graph. Darst. |
| ISBN: | 9781420053265 |
Internformat
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| 245 | 1 | 0 | |a Handbook of fermented functional foods |c ed. by Edward R. Farnworth |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b CRC Press |c 2008 | |
| 300 | |a XVIII, 581 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Functional foods and nutraceuticals series | |
| 650 | 7 | |a Alimentos funcionais |2 larpcal | |
| 650 | 7 | |a Fermentação |2 larpcal | |
| 650 | 7 | |a Microbiologia de alimentos |2 larpcal | |
| 650 | 4 | |a Fermentation | |
| 650 | 4 | |a Fermented foods |x Health aspects |v Handbooks, manuals, etc | |
| 650 | 4 | |a Food Microbiology | |
| 650 | 4 | |a Functional foods |v Handbooks, manuals, etc | |
| 650 | 4 | |a Nutritional Physiological Phenomena | |
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| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-016483416 | |
Datensatz im Suchindex
| _version_ | 1817953132361023488 |
|---|---|
| adam_text |
Contents
Series Editor's Preface.ix
Preface to Second Edition.xi
About the Author.xiii
List of Contributors.xv
Chapter 1 The History of Fermented Foods.1
Jashbhai B. Prajapati and Baboo M. Nair
Chapter 2 Challenges Associated with the Development of Probiotic-
Containing Functional Foods.25
Niainh Kearney, Catherine Stanton, Colette Desmond, Mairead
Coakley, J. Kevin Collins, Gerald Fitzgerald, and R. Paul Ross
Chapter 3 The Properties of Enterococcus faecium and the Fermented
Milk Product—Gaio®.71
Marcelo Chiara Bertolami and Edward R. Farnworth
Chapter 4 Kefir—A Fermented Milk Product.89
Edward R. Farnworth and lsabelle Mainville
Chapter 5 Yogurt and Immunity: The Health Benefits of Fermented Milk
Products That Contain Lactic Acid Bacteria.129
Judy Van de Water and Phornnop Naiyanetr
Chapter 6 Health Properties of Milk Fermented with Lactobacillus casei
strain Shirota (LcS).165
Kouji Miyazaki and Takeshi Matsuzaki
Chapter 7 Biologically Active Peptides Released in Fermented Milk:
Role and Functions.209
Gabriel Vinderola, Alejandro de Moreno de LeBlanc, Gabriela
Perdigön, and Chantal Matar
vi Handbook of Fermented Functional Foods, Second Edition
Chapter 8 Cheese and Its Potential as a Probiotic Food.243
Knut J. Heller, Wilhelm Bockelmann, Juergen Schrezenmeir,
and Michael deVrese
Chapter 9 Natto: A Soybean Food Made by Fermenting Cooked Soybeans
with Bacillus subtilis (natto).267
Tomohiro Hosoi and Kan Kiuchi
Chapter 10 Fermented Meat.291
Walter P. Hammes, Dirk Holler, and Michael G. Gänzle
Chapter 11 Miso: Production. Properties, and Benefits to Health.321
Yukiko Minamiyama and Shigeru Okada
Chapter 12 Korean Fermented Foods: Kimchi and Doenjang.333
Jeonghee Surh, Young-Kyung Lee Kim, and Hoonjeong Kwon
Chapter 13 Lactobacillusplantarum: The Role in Foods and in Human
Health.353
Göran Molin
Chapter 14 Sauerkraut.395
Wilhelm Holzapfel, Ulrich Schillinger, and Herbert Buckenhüskes
Chapter 15 New Trends of Table Olive Processing for Quality Control
and Functional Proprieties.413
Moktar Hamdi
Chapter 16 Traditional Chinese Fermented Foods.433
Y-H. Peggy Hsieh, Steven Pao, and Jiangrong Li
Chapter 17 Tempeh: A Mold-Modified Indigenous Fermented Food.475
Daniel Y. C. Fung and Beth Ann Crozier-Dodson
Chapter 18 Thai Fermented Foods: Microorganisms and Their Health
Benefits.495
Somboon Tanasupawat and Wonnop Visessanguan
Contents vii
Chapter 19 Production of Probiotic Cultures and Their Addition in
Fermented Foods.513
Claude P. Champagne and Henrik Mpllgaard
Chapter 20 The Future for Fermented Foods.533
Edward R. Farnworth
Index.551 |
| adam_txt |
Contents
Series Editor's Preface.ix
Preface to Second Edition.xi
About the Author.xiii
List of Contributors.xv
Chapter 1 The History of Fermented Foods.1
Jashbhai B. Prajapati and Baboo M. Nair
Chapter 2 Challenges Associated with the Development of Probiotic-
Containing Functional Foods.25
Niainh Kearney, Catherine Stanton, Colette Desmond, Mairead
Coakley, J. Kevin Collins, Gerald Fitzgerald, and R. Paul Ross
Chapter 3 The Properties of Enterococcus faecium and the Fermented
Milk Product—Gaio®.71
Marcelo Chiara Bertolami and Edward R. Farnworth
Chapter 4 Kefir—A Fermented Milk Product.89
Edward R. Farnworth and lsabelle Mainville
Chapter 5 Yogurt and Immunity: The Health Benefits of Fermented Milk
Products That Contain Lactic Acid Bacteria.129
Judy Van de Water and Phornnop Naiyanetr
Chapter 6 Health Properties of Milk Fermented with Lactobacillus casei
strain Shirota (LcS).165
Kouji Miyazaki and Takeshi Matsuzaki
Chapter 7 Biologically Active Peptides Released in Fermented Milk:
Role and Functions.209
Gabriel Vinderola, Alejandro de Moreno de LeBlanc, Gabriela
Perdigön, and Chantal Matar
vi Handbook of Fermented Functional Foods, Second Edition
Chapter 8 Cheese and Its Potential as a Probiotic Food.243
Knut J. Heller, Wilhelm Bockelmann, Juergen Schrezenmeir,
and Michael deVrese
Chapter 9 Natto: A Soybean Food Made by Fermenting Cooked Soybeans
with Bacillus subtilis (natto).267
Tomohiro Hosoi and Kan Kiuchi
Chapter 10 Fermented Meat.291
Walter P. Hammes, Dirk Holler, and Michael G. Gänzle
Chapter 11 Miso: Production. Properties, and Benefits to Health.321
Yukiko Minamiyama and Shigeru Okada
Chapter 12 Korean Fermented Foods: Kimchi and Doenjang.333
Jeonghee Surh, Young-Kyung Lee Kim, and Hoonjeong Kwon
Chapter 13 Lactobacillusplantarum: The Role in Foods and in Human
Health.353
Göran Molin
Chapter 14 Sauerkraut.395
Wilhelm Holzapfel, Ulrich Schillinger, and Herbert Buckenhüskes
Chapter 15 New Trends of Table Olive Processing for Quality Control
and Functional Proprieties.413
Moktar Hamdi
Chapter 16 Traditional Chinese Fermented Foods.433
Y-H. Peggy Hsieh, Steven Pao, and Jiangrong Li
Chapter 17 Tempeh: A Mold-Modified Indigenous Fermented Food.475
Daniel Y. C. Fung and Beth Ann Crozier-Dodson
Chapter 18 Thai Fermented Foods: Microorganisms and Their Health
Benefits.495
Somboon Tanasupawat and Wonnop Visessanguan
Contents vii
Chapter 19 Production of Probiotic Cultures and Their Addition in
Fermented Foods.513
Claude P. Champagne and Henrik Mpllgaard
Chapter 20 The Future for Fermented Foods.533
Edward R. Farnworth
Index.551 |
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| index_date | 2024-07-02T20:45:49Z |
| indexdate | 2024-12-09T09:06:50Z |
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| spelling | Handbook of fermented functional foods ed. by Edward R. Farnworth 2. ed. Boca Raton, Fla. [u.a.] CRC Press 2008 XVIII, 581 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Functional foods and nutraceuticals series Alimentos funcionais larpcal Fermentação larpcal Microbiologia de alimentos larpcal Fermentation Fermented foods Health aspects Handbooks, manuals, etc Food Microbiology Functional foods Handbooks, manuals, etc Nutritional Physiological Phenomena Functional Food (DE-588)4480033-2 gnd rswk-swf Diätetisches Lebensmittel (DE-588)4285554-8 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Fermentationsprodukt (DE-588)4384390-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Fermentationsprodukt (DE-588)4384390-6 s DE-604 Functional Food (DE-588)4480033-2 s Diätetisches Lebensmittel (DE-588)4285554-8 s Farnworth, Edward R. edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016483416&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Handbook of fermented functional foods Alimentos funcionais larpcal Fermentação larpcal Microbiologia de alimentos larpcal Fermentation Fermented foods Health aspects Handbooks, manuals, etc Food Microbiology Functional foods Handbooks, manuals, etc Nutritional Physiological Phenomena Functional Food (DE-588)4480033-2 gnd Diätetisches Lebensmittel (DE-588)4285554-8 gnd Lebensmittel (DE-588)4034870-2 gnd Fermentationsprodukt (DE-588)4384390-6 gnd |
| subject_GND | (DE-588)4480033-2 (DE-588)4285554-8 (DE-588)4034870-2 (DE-588)4384390-6 (DE-588)4143413-4 |
| title | Handbook of fermented functional foods |
| title_auth | Handbook of fermented functional foods |
| title_exact_search | Handbook of fermented functional foods |
| title_exact_search_txtP | Handbook of fermented functional foods |
| title_full | Handbook of fermented functional foods ed. by Edward R. Farnworth |
| title_fullStr | Handbook of fermented functional foods ed. by Edward R. Farnworth |
| title_full_unstemmed | Handbook of fermented functional foods ed. by Edward R. Farnworth |
| title_short | Handbook of fermented functional foods |
| title_sort | handbook of fermented functional foods |
| topic | Alimentos funcionais larpcal Fermentação larpcal Microbiologia de alimentos larpcal Fermentation Fermented foods Health aspects Handbooks, manuals, etc Food Microbiology Functional foods Handbooks, manuals, etc Nutritional Physiological Phenomena Functional Food (DE-588)4480033-2 gnd Diätetisches Lebensmittel (DE-588)4285554-8 gnd Lebensmittel (DE-588)4034870-2 gnd Fermentationsprodukt (DE-588)4384390-6 gnd |
| topic_facet | Alimentos funcionais Fermentação Microbiologia de alimentos Fermentation Fermented foods Health aspects Handbooks, manuals, etc Food Microbiology Functional foods Handbooks, manuals, etc Nutritional Physiological Phenomena Functional Food Diätetisches Lebensmittel Lebensmittel Fermentationsprodukt Aufsatzsammlung |
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