Fermented Foods in Health and Disease Prevention

Present in all diets, fermented foods hold a strategic place in our dietary systems, due to the benefits they offer in terms of nutrition, sustainability, plasticity for innovation, cultural heritage, and strong consumer interest.In this greatly revised and expanded second edition Fermented Foods in Health and Disease Prevention 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, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide.The second edition will also include 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) will also be discussed.Fermented Foods in Health and Disease Prevention, Second Edition will provide the food industry with new insights on the development of value-added fermented foods products, 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 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 INDICE: 1. Significance of fermented foods to public health in a sustainable world2. Fermented foods targeting control and prevention of chronic diseases3. The potential benefits of fermented food consumption in pregnancy and youth4. The potential benefits of fermented food in elderly5. The periodic table of fermented foods6. Fermented foods and gut microbiome7. Effect of fermentation on vitamin content in food8. Bioactive peptides in fermented foods: production and evidence for health effects9. Health benefits of exopolysaccharides in fermented foods10. Biotransformation of phenolics by Lactiplantibacillus plantarum in fermented foods11. Gamma-aminobutyric acid-enriched fermented foods12. Fermented foods as a source of bacteriocins13. Paraprobiotics and postbiotics in fermented foods14. Fermented meat products and health15. Fermented seafood products and health16. Fermented cheese and their innovations17. Yogurt, derivatives and health18. Dairy kefir-derived products and their health effects19. Beer and its role in human Health20. Wine and health21. Fermented pulses in nutrition and health promotion22. The potential benefits of sourdough fermentation in bread making and health implications23. Use of non-wheat flours in fermented foods24. Soy-derived fermented foods and health implications25. Kimchi and its health benefits26. Fermented olives and health implications27. Kombucha and other fermented teas28. African fermented foods in an ethnomedicinal scenario29. Sauerkraut: Production, composition, and health benefits30. New sources of plant origin for fermented foods31. Benefits and threats of the consumption of fermented foods32. Biogenic amines in fermented foods and health implications33. Reduction of food allergens and gluten by fermentation34. Innovations in fermented foods: From waste to health

• ISBN: 978-0-443-13899-7
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 472
• Fecha Publicación: 01/01/2025
• Nº Volúmenes: 1
• Idioma: Inglés