Fermented Foods In Health And Disease Prevention


Fermented Foods In Health And Disease Prevention
Author: Juana Frías
Publisher: Academic Press
ISBN: 0128025492
Size: 66.22 MB
Format: PDF, ePub
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Fermented Foods In Health And Disease Prevention

eBook File: Fermented-foods-in-health-and-disease-prevention.PDF Book by Juana Frías, Fermented Foods In Health And Disease Prevention Books available in PDF, EPUB, Mobi Format. Download Fermented Foods In Health And Disease Prevention books, 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


Fermented Foods in Health and Disease Prevention
Language: en
Pages: 762
Authors: Juana Frías, Cristina Martínez-Villaluenga, Elena Peñas
Categories: Science
Type: BOOK - Published: 2016-09-12 - Publisher: Academic Press
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
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
Language: en
Pages: 766
Authors: Amit K. Jaiswal
Categories: Technology & Engineering
Type: BOOK - Published: 2020-08-17 - Publisher: Academic Press
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds
Nuts and Seeds in Health and Disease Prevention
Language: en
Pages: 638
Authors: Victor R. Preedy, Ronald Ross Watson
Categories: Health & Fitness
Type: BOOK - Published: 2020-05-04 - Publisher: Academic Press
Nuts and Seeds in Health and Disease Prevention, Second Edition investigates the benefits of nuts and seeds in health and disease prevention using an organizational style that will provide easy-access to information that supports identifying treatment options and the development of symptom-specific functional foods. This book examines seeds and nuts
Fermented Foods for Health
Language: en
Pages: 208
Authors: Deirdre Rawlings
Categories: Health & Fitness
Type: BOOK - Published: 2013-06-01 - Publisher: Fair Winds Press
Fermented foods have shown to be beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What’s more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants, and antibiotics is
Catalog. Supplement
Language: en
Pages:
Authors: Food and Nutrition Information and Educational Materials Center (U.S.)
Categories: Cookery
Type: BOOK - Published: 1977 - Publisher:
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Olives and Olive Oil in Health and Disease Prevention
Language: en
Pages: 1520
Authors: Victor R. Preedy, Ronald Ross Watson
Categories: Technology & Engineering
Type: BOOK - Published: 2010-03-23 - Publisher: Academic Press
Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives
Soy in Health and Disease Prevention
Language: en
Pages: 328
Authors: Michihiro Sugano
Categories: Medical
Type: BOOK - Published: 2005-08-29 - Publisher: CRC Press
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.
Catalog. Supplement - Food and Nutrition Information and Educational Materials Center
Language: en
Pages:
Authors: Food and Nutrition Information and Educational Materials Center (U.S.)
Categories: Cookery
Type: BOOK - Published: 1975 - Publisher:
Supplements 3-8 include bibliography and indexes / subject, personal author, corporate author, title, and media index.
Diet in Health and Disease
Language: en
Pages: 857
Authors: Julius Friedenwald, John Ruhräh
Categories: Diet
Type: BOOK - Published: 1915 - Publisher:
Books about Diet in Health and Disease
Handbook of Fermented Functional Foods
Language: en
Pages: 600
Authors: Edward R.(Ted) Farnworth
Categories: Technology & Engineering
Type: BOOK - Published: 2008-05-28 - Publisher: Taylor & Francis
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of