Fermented Foods: Sources, Consumption and Health Benefits

Arnold E. Morton (Editor)

Series: Food Science and Technology
BISAC: TEC012000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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In recent years, there has been a growing trend in the consumption of functional foods. Functional foods are those that when consumed regularly produce a specific beneficial health effect beyond their basic nutritional properties. In this book, the authors focus on providing an overview of the current knowledge on technical approaches for the manufacturing of fermented dairy foods, as well as aspects concerning nutrition and health; the effects of supplementation of yogurt with appropriate plant materials for developing novel functional yogurt with antioxidant properties; the role of probiotics applications in fermented foods and the application of probiotic bacteria in foods for promoting health benefits; and finally, the monitoring of microbial volatile organic compounds in traditional fermented foods as well as the strategies of preservation and innovation paths in the field of traditional fermented foods.
(Imprint: Nova)


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)

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)


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