Fermented Foods In Health And Disease Prevention


Fermented Foods In Health And Disease Prevention
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Fermented Foods In Health And Disease Prevention


Fermented Foods In Health And Disease Prevention
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Author : Juana Frías
language : en
Publisher: Academic Press
Release Date : 2016-09-12

Fermented Foods In Health And Disease Prevention written by Juana Frías and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-12 with Science categories.


Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides 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 prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity



Health Benefits Of Fermented Foods And Beverages


Health Benefits Of Fermented Foods And Beverages
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Author : Jyoti Prakash Tamang
language : en
Publisher: CRC Press
Release Date : 2015-04-07

Health Benefits Of Fermented Foods And Beverages written by Jyoti Prakash Tamang and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-07 with Medical categories.


Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme



Fermented Foods For Health


Fermented Foods For Health
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Author : Deirdre Rawlings
language : en
Publisher: Fair Winds Press (MA)
Release Date : 2013-06

Fermented Foods For Health written by Deirdre Rawlings and has been published by Fair Winds Press (MA) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06 with Cooking categories.


Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism.



Yogurt In Health And Disease Prevention


Yogurt In Health And Disease Prevention
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Author : Nagendra P. Shah
language : en
Publisher: Academic Press
Release Date : 2017-05-26

Yogurt In Health And Disease Prevention written by Nagendra P. Shah and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-26 with Medical categories.


Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value



Fermented Foods Nutrition And Role In Health And Disease


Fermented Foods Nutrition And Role In Health And Disease
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Author : Oliver Kovalyov
language : en
Publisher: Nova Science Publishers
Release Date : 2020-10-09

Fermented Foods Nutrition And Role In Health And Disease written by Oliver Kovalyov and has been published by Nova Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-09 with categories.


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.



Soy In Health And Disease Prevention


Soy In Health And Disease Prevention
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Author : Michihiro Sugano
language : en
Publisher: CRC Press
Release Date : 2005-08-29

Soy In Health And Disease Prevention written by Michihiro Sugano and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08-29 with Health & Fitness categories.


While the western world has only recently become enamored with the soybean, East Asia has been consuming and enjoying the associated health benefits of this versatile proteinaceous legume for centuries. The Japanese in particular have devoted much energy to unraveling the mysteries and revealing the science of this oil-rich bean. The Fuji Foundatio



Microbes In The Food Industry


Microbes In The Food Industry
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Author : Navnidhi Chhikara
language : en
Publisher: John Wiley & Sons
Release Date : 2023-04-26

Microbes In The Food Industry written by Navnidhi Chhikara and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-26 with Technology & Engineering categories.


Microbes in the Food Industry This newest volume in the groundbreaking new series, "Bioprocessing in Food Science," focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals. Microbes in the Food Industry, the latest volume in the series, "Bioprocessing in Food Science," is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components of the food processing industry, and this book concentrates on topics that incorporate ideas and applications from various fields to address concerns relating to food safety, quality, and sensory attributes. Researchers around the globe will be able to use this information as a guide in establishing the direction of future research on food processing considering various aspects related to microbes. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of microbiology and their relation to the food industry. Written in an easy-to-understand style, the chapters gathered here are of interest to people in the industry with a great deal of experience and knowledge but also for students and newly hired professionals in the food industry. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.



Microbes Fermented Foods And Human Health


Microbes Fermented Foods And Human Health
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Author : Dr. Mukta Sharma
language : en
Publisher: Krishna Publication House
Release Date :

Microbes Fermented Foods And Human Health written by Dr. Mukta Sharma and has been published by Krishna Publication House this book supported file pdf, txt, epub, kindle and other format this book has been release on with Antiques & Collectibles categories.




Nutraceuticals And Functional Foods In Human Health And Disease Prevention


Nutraceuticals And Functional Foods In Human Health And Disease Prevention
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Author : Debasis Bagchi
language : en
Publisher: CRC Press
Release Date : 2015-10-15

Nutraceuticals And Functional Foods In Human Health And Disease Prevention written by Debasis Bagchi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-15 with Medical categories.


Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods in human health and their possible application in disease prevention. The book demonstrates diverse disease pathophysiology and how nutraceuticals and functional food can be used to combat and prevent disease. The book discusses global food habits and trends, safety and toxicology, and how food addiction or overindulgence of food can lead to a variety of disease states. It then highlights how supplements help in disease prevention. Although a significant number of nutraceuticals and functional foods have demonstrated their efficacy, a large number of supplements are still surviving on false claims. Therefore, the editors underscore risks and benefits, and why government regulatory agencies are so critical of these nutraceutical supplements. With the global nutraceuticals market expected to reach $204.8 billion by 2017, what once seemed a very niche sector has become big business. An overview of nutraceuticals and functional foods and their application in human health, this book exhaustively covers antioxidants, functional foods, and nutraceuticals in human health and disease prevention. With contributions from experts and pioneers, the book gives insight into the role of functional foods in optimal diet and exercise.



How Fermented Foods Feed A Healthy Gut Microbiota


How Fermented Foods Feed A Healthy Gut Microbiota
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Author : M. Andrea Azcarate-Peril
language : en
Publisher: Springer Nature
Release Date : 2019-11-28

How Fermented Foods Feed A Healthy Gut Microbiota written by M. Andrea Azcarate-Peril and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-28 with Technology & Engineering categories.


This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.