Juana Fr�as - Böcker

Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoting components produced upon fermentation from a diversity of food matrices. The content includes the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans. Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) are discussed.This book will provide the food industry with new insights on the development of value-added fermentation, 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 preventionDescribes microbial communities and the nutritional and bioactive composition of traditional and innovative fermented foodsPresents food processors and product developers with opportunities for the development of fermented food productsHelps readers develop strategies that will assist in preventing or slowing disease onset and severity