Handbook of Fermented Functional Foods Second edition edited by Edward R. Farnworth

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Handbook of Fermented
Functional Foods

Second edition
edited by
Edward R. Farnworth

The Handbook of Fermented Functional Foods, Second edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products.


  • Presents the latest scientific research on health-promoting properties of fermented foods
  • Adds new chapters on olives and tempeh, as well as fermented foods from China, Thailand, and India
  • Covers a wide range of fermented products including those from meat, grains, and soy, as well as yogurt, cheeses, and kefir
  • Includes detailed descriptions of fermentation processes and production
  • Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit.

    Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.



    1. The History of Feremented Foods
    2. Challenges Associated with the 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 Benefits 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
    8. Cheese and Its Potential As a Probiotic Food
    9. Natto: A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto)
    10. Fermented Meat
    11. Miso: Production, Properties, and Benefits to Health
    12. Korean Fermented Foods: Kimchi and Doenjang
    13. Lactobacillus plantarum: The Role in Foods and in Human Health
    14. Sauerkraut
    15. New Trends of Table Olive Processing for Quality Control and Functional Proprieties
    16. Traditional Chinese Fermented Foods
    17. Tempeh: A Mold-Modified Indigenous Fermented Food
    18. Thai Fermented Foods: Microorganisms and Their Health Benefits
    19. Production of Probiotic Cultures and Their Addition in Fermented Foods
    20. The Future for Fermented Foods


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