Table of Contents
Table of Contents
Preface
Chapter 1
Bioactive Compounds in Fermented Dairy Foods
(Vénica C.I., Wolf I.V., Vélez, M.A., Bergamini C.V., Perotti M.C., Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (UNL), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero, Santa Fe, Argentina)
Chapter 2
Functional Dairy Foods: Phenolic Phytochemicals Provide Beneficial Effects of Antioxidants in Yogurt
(Amal Bakr Shori, King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah, Saudi Arabia)
Chapter 3
Fermented Plant Products: Lactic Acid Bacteria and Their Health Benefits
(Somboon Tanasupawat and Sujitra Techo, Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand)
Chapter 4
Probiotics in Fermented Foods
(N. W. I. A. Jayawardana, P. H. P. Prasanna, C. Senaka Ranadheera, H. K. S. de Zoysa and Janak K. Vidanarachchi, Department of Animal and Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Anuradhapura, Sri Lanka, and others)
Chapter 5
Healthy Probiotic: Survival in Variety of Products and Sensory Properties
(Sawaminee Nualkaekul and Somboon Tanasupawat, Faculty of Agro-Industry, King Mongkuts Institute of Technology Ladkrabang, Bangkok, Thailand, and others)
Commentary
Monitoring of Microbial Volatile Organic Compounds in Traditional Fermented Foods: The Importance of Tailored Approaches to Optimize VOCs Contribute for Consumer Acceptance
(Vittorio Capozzi, Salim Makhoul, Andrea Romano, Luca Cappellin, Giuseppe Spano, Matteo Scampicchio, Franco Biasioli, Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy, and others)
Index