Fermented Foods: Nutrition and Role in Health and Disease

$195.00

Oliver Kovalyov (Editor)

Series: Food and Beverage Consumption and Health
BISAC: HEA048000

Fermented Foods: Nutrition and Role in Health and Disease provides a comprehensive review of the recently discovered, or bioengineered, vitamin B2, B9 and B12-producing lactic acid bacteria, providing an in depth analysis of the latest biotechnological applications and potentialities, particularly the development of novel bioenriched fermented foods.
The authors elucidate the impact of lactic acid fermentation on sulforaphane rich products in an effort to improve our understanding on the role of sulforaphane as a potential medicine in the treatment of various disorders.
A proteinaceous compound produced by Leuconostoc lactis RK18 is characterized, isolated from a fermented Cambodian food product.
Later, fermented meat products and fermented shrimp products are discussed, particularly focusing on their production, composition, microorganisms, health benefits and health risks.

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Table of Contents

Preface

Chapter 1. Hypovitaminosis B – Exploiting Lactic Acid Bacteria as Vitamin Factories towards a Prophylactic Approach
(Cláudia Maciel, Mónica Ribeiro, Pedro Cruz and Paula Teixeira, Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal)

Chapter 2. Sulforaphane as Lactic Acid Bacteria- Mediated Hydrolysis Product of Glucoraphanin and Its Role as Therapeutic Agent
(Maria K. Syrokou, Markella Tsigkrimani, Spiros Paramithiotis, Panagiotis N. Skandamis and Eleftherios H. Drosinos, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece)

Chapter 3. Bacteriocinogenic Activity of Leuconostoc lactis RK18 Isolated from Fermented Food
(M. Oliveira, J. Barbosa, H. Albano and P. Teixeira, Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal)

Chapter 4. Fermented Meats: Microbial Distribution, Nutritional Values and Health Aspects
(Sujitra Techo, Engkarat Kingkaew and Somboon Tanasupawat, Mahidol University, Nakhonsawan, Thailand, and others)

Chapter 5. Fermented Shrimp: Composition, Nutritive Value, Microbes and Benefits
(Rungsima Daroonpunt, Nutritional Therapy and Dietetics Division, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand, and others)

Index

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