Fermented Foods in Health and Disease Prevention 2017

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 preventionIdentifies bioactive microorganisms and components in traditional fermented foodIncludes focused key facts, helpful glossaries, and summary points for each chapterPresents food processors and product developers with opportunities for the development of fermented food productsHelps readers develop strategies that will assist in preventing or slowing disease onset and severity

Table of contents : Content: Front Matter,Copyright,List of Contributors,Preface,AcknowledgmentsEntitled to full textSection 1: IntroductionChapter 1 - Fermented Foods in Health Promotion and Disease Prevention: An Overview, Pages 3-19, J.R. Wilburn, E.P. Ryan Chapter 2 - Bioactive Peptides in Fermented Foods: Production and Evidence for Health Effects, Pages 23-47, C. Martinez-Villaluenga, E. Peñas, J. Frias Chapter 3 - Health Benefits of Exopolysaccharides in Fermented Foods, Pages 49-62, K.M. Nampoothiri, D.J. Beena, D.S. Vasanthakumari, B. Ismail Chapter 4 - Biotransformation of Phenolics by Lactobacillus plantarum in Fermented Foods, Pages 63-83, R. Muñoz, B. de las Rivas, F. López de Felipe, I. Reverón, L. Santamaría, M. Esteban-Torres, J.A. Curiel, H. Rodríguez, J.M. Landete Chapter 5 - Gamma-Aminobutyric Acid-Enriched Fermented Foods, Pages 85-103, J. Quílez, M. Diana Chapter 6 - Melatonin Synthesis in Fermented Foods, Pages 105-129, M.A. Martín-Cabrejas, Y. Aguilera, V. Benítez, R.J. Reiter Chapter 7 - Effect of Fermentation on Vitamin Content in Food, Pages 131-157, B. Walther, A. Schmid Chapter 8 - From Bacterial Genomics to Human Health, Pages 159-172, A. Benítez-Páez, Y. Sanz Chapter 9 - Fermented Seafood Products and Health, Pages 177-202, O. Martínez-Álvarez, M.E. López-Caballero, M.C. Gómez-Guillén, P. Montero Chapter 10 - Fermented Meat Sausages, Pages 203-235, R. Bou, S. Cofrades, F. Jiménez-Colmenero Chapter 11 - Health Effects of Cheese Components with a Focus on Bioactive Peptides, Pages 239-273, I. López-Expósito, B. Miralles, L. Amigo, B. Hernández-Ledesma Chapter 12 - Blue Cheese: Microbiota and Fungal Metabolites, Pages 275-303, J.F. Martín, M. Coton Chapter 13 - Yogurt and Health, Pages 305-338, M.A. Fernandez, É. Picard-Deland, M. Le Barz, N. Daniel, A. Marette Chapter 14 - Kefir, Pages 339-361, H. Kesenkaş, O. Gürsoy, H. Özbaş Chapter 15 - Beer and Its Role in Human Health, Pages 365-384, M.L. González-SanJosé, P.M. Rodríguez, V. Valls-Bellés Chapter 16 - Fermented Pulses in Nutrition and Health Promotion, Pages 385-416, J. Frias, E. Peñas, C. Martinez-Villaluenga Chapter 17 - Nonwheat Cereal-Fermented-Derived Products, Pages 417-432, Z. Ciesarová, L. Mikušová, M. Magala, Z. Kohajdová, J. Karovičová Chapter 18 - Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods, Pages 433-452, C.G. Rizzello, R. Coda, M. Gobbetti Chapter 19 - Tempeh and Other Fermented Soybean Products Rich in Isoflavones, Pages 453-474, V. Mani, L.C. Ming Chapter 20 - Kimchi and Its Health Benefits, Pages 477-502, K.-Y. Park, H.-Y. Kim, J.-K. Jeong Chapter 21 - The Naturally Fermented Sour Pickled Cucumbers, Pages 503-516, H. Zieliński, M. Surma, D. Zielińska Chapter 22 - Role of Natural Fermented Olives in Health and Disease, Pages 517-542, C.M. Peres, C. Peres, F. Xavier Malcata Chapter 23 - Pulque, Pages 543-556, J.A. Gutiérrez-Uribe, L.M. Figueroa, S.T. Martín-del-Campo, A. Escalante Chapter 24 - Sauerkraut: Production, Composition, and Health Benefits, Pages 557-576, E. Peñas, C. Martinez-Villaluenga, J. Frias Chapter 25 - Vinegars and Other Fermented Condiments, Pages 577-591, M.C. Garcia-Parrilla, M.J. Torija, A. Mas, A.B. Cerezo, A.M. Troncoso Chapter 26 - Wine, Pages 593-621, I. Fernandes, R. Pérez-Gregorio, S. Soares, N. Mateus, V. De Freitas Chapter 27 - Biogenic Amines in Fermented Foods and Health Implications, Pages 625-651, L. Simon Sarkadi Chapter 28 - Occurrence of Aflatoxins in Fermented Food Products, Pages 653-674, S. Shukla, D.-H. Kim, S.H. Chung, M. Kim Chapter 29 - Antibiotic Resistance Profile of Microbes From Traditional Fermented Foods, Pages 675-704, H. Abriouel, C.W. Knapp, A. Gálvez, N. Benomar Chapter 30 - Fermentation of Food Wastes for Generation of Nutraceuticals and Supplements, Pages 707-734, S. Patel, S. Shukla Index, Pages 735-760

Fermented Foods in Health and Disease Prevention