Featuring five new chapters and updating all data to reflect the latest research findings, this second edition examines the health benefits of fermented foods as well as the processes and production techniques involved in their manufacture. It includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, Korean Kimchi and Doenjang, and German sauerkraut. The ...
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Featuring five new chapters and updating all data to reflect the latest research findings, this second edition examines the health benefits of fermented foods as well as the processes and production techniques involved in their manufacture. It includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, 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.
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