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Family & Home Handbook of Fermented Functional Foods
Posted on 2010-03-16
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More Edward R.(Ted) Farnworth, "Handbook of Fermented Functional Foods" Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, and their nutritional and health benefits. Written by international experts in the forefront of fermented food science and technology, this book explores how fermentation of a food changes its composition, adds new nutrients, produces active ingredients or increases the bioavailability of nutrients, and how the live bacteria in some fermented foods enhance their nutritive health value. It covers fermented foods well known to western consumers - such as yogurt, cheese, pickles, sauerkraut, and fermented meat - and examines fermented foods with long traditions in Eastern Europe, Asia, and Africa - including gaio, kefir, natto, miso, kimchi, kocho, ogi, and togwa. In light of our increased knowledge of the health benefits of fermented foods, there is a great need for a single reputable source for current information. Handbook of Fermented Functional Foods fills this void by providing the first state-of-the-art treatment of the production of fermented foods, the microorganisms involved, the changes in composition that occur during fermentation, and most importantly the effect of these foods and their active ingredients on human health. Not all books ... appear on the homepage. In order not to miss many of them follow Download Link (Ebooks section) (see top of each page on AH) and visit too :)
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 | Science/Engineering Handbook of Fermented Functional Foods (2008) Handbook of Fermented Functional FoodsPublisher:Taylor & Francis | English | ISBN:1420053264 | 600 pages | 2008 | PDF | 5 MbDescription: For centuries, people around the world have used fermentation to preserve and enhance the flavor of a ... |
 | Science/Engineering Handbook of Nutraceuticals and Functional Foods, Second Edition Handbook of Nutraceuticals and Functional Foods, Second Edition560 pages | CRC; 2 edition (October 25, 2006) | ISBN: 0849364094 | PDF | 5 MbScientific advances in this field have not only given us a better understanding of what is an optima ... |
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| Family & Home Handbook of Fermented Functional Foods, Second Edition (Functional Foods and Nutraceuticals) Edward R.(Ted) Farnworth "Handbook of Fermented Functional Foods, Second Edition (Functional Foods and Nutraceuticals)"Taylor & Francis | 2008-05-28 | ISBN: 1420053264 | 600 pages | PDF | 5,5 MBFor centuries, people around the world have us ... |
 | Family & Home Microbiology and Technology of Fermented Foods (Ift Press) Robert W. Hutkins "Microbiology and Technology of Fermented Foods (Ift Press)"Wiley-Blackwell | 2006-06-12 | ISBN: 0813800188 | 488 pages | PDF | 3 MBIn Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first te ... |
| Family & Home Microbiology and Technology of Fermented Foods (Ift Press) (Repost) Microbiology and Technology of Fermented Foods (Ift Press) Publisher: Wiley-Blackwell | ISBN: 0813800188 | edition 2006 | PDF | 489 pages | 3,3 mbIn Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text ... |
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