Handbook of fermented functional foods, 2d ed.

9781420053265

Handbook of fermented functional foods, 2d ed.

Ed. by Edward R. Farnworth.

CRC / Taylor & Francis

2008

581 pages

$159.95

Hardcover

Functional foods and nutraceuticals series

QP144

Functional food is thought to provide some kind of health benefit to humans, unlike most products now marketed by the food industry. Here scientists from the food industry and academia review the health, safety, production, marketing, and other aspects of fermented foods that can be advertised as healthy. Their topics include kefir, cheese, fermented meat, olives, miso, Korean foods kimchi and doenjang, tempeh, and the production of probiotic cultures and their addition in fermented foods. No date is noted for the first edition.

([c]20082005 Book News, Inc., Portland, OR)