Index page for: Handbook of Fermented Functional Foods

Table of Contents The History of Fermented Foods, Jashbhai B. Prajapati and Baboo M. NairChallenges Facing Development of Probiotic-Containing Functional Foods, Catherine Stanton, Colette Desmond, Mairead Coakley, J. Kevin Collins, Gerald Fitzgerald, and R. Paul RossThe Properties of Enterococcus faecium and the Fermented Milk Gaio?, Marcelo Chiara Bertolami and Edward R. FarnworthKefir - A Fermented Milk Product, Edward R. Farnworth and Isabelle MainvilleYogurt and Immunity - The Health Benefits of Fermented Milk Products that Contain Lactic Acid Bacteria, Judy van de WaterHealth Properties of Milk fermented with Lactobacillus Casei Strain Shirota (LcS), Takeshi MatsuzakiBiologically Active Peptides Released in Fermented Milk: Role and Functions, Chantal Matar, Jean Guy LeBlanc, Luc Martin, and Gabriela PerdigonCheese and Its Potential as a Probiotic Food, Knut J. Heller, Wilhelm Bockelmann, Juergen Schrezenmeir, and Michael de VreseNatto, a Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto), Tomohiro Hosoi and Kan KiuchiFermented Meat, Walter Hammes, Dirk Haller, and Michael G. GanzleMiso: Production, Properties, and Benefits to Health, Yukiko Minamiyama and Shigeru OkadaKorean Fermented Foods: Kimchi and Doenjang, HoonJeong Kwon and Young Kyung Lee KimLactobacillus plantarum: the role in foods and in human health, Goran MolinSauerkraut, Wilhelm Holzapfel, Ulrich Schillinger, and Herbert Buckenh?skesThe Future for Fermented Foods, Edward R. Farnworth