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Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
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Health Benefits of Fermented Foods and Beverages (Paperback)
Loot Price: R2,232
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Health Benefits of Fermented Foods and Beverages (Paperback)
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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 fermented food products from
yogurt to tempeh to wine, the book details probiotic activity,
degradation of anti-nutritive compounds, and the conversion of
substrates into consumable products with enhanced flavor and aroma.
The diversity of functional microorganisms in fermented foods and
beverages consists of bacteria, yeasts, and fungi. The most
remarkable aspect is the biological functions and the enhanced
health benefits due to functional microorganisms associated with
them. Written by a host of international experts, the book
highlights the microorganisms in fermented foods and beverages of
the world. It collates information based on research articles and
review papers investigating the different health-promoting benefits
such as antioxidant functions, allergic reactions suppression, and
overall digestion improvement. Possible health benefits of
fermented foods and beverages include prevention of cardiovascular
disease, cancer, hepatic disease, gastrointestinal disorders and
inflammatory bowel disease, hypertension, thrombosis, osteoporosis,
allergic reactions, and diabetes. In addition, fermented foods list
increasing the synthesis of nutrient, reducing obesity, increasing
immunity, and alleviating lactose intolerance as well as anti-aging
and therapeutic values/medicinal values among its health-related
effects. The list grows the more we know about their molecular
processes and their biological functions. The book helps you
overcome the challenge of large-scale production and bring to
consumers fermented foods without losing the unique flavor and
other traits associated with the traditional products from which
they are derived.
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