Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining the underlying microbiology and the specific characteristics of a wide variety of fermented foods and their effects in health and disease.
Awareness of the link between diet and health drives growth in the industry and opens new commercial opportunities. Fermented foods form part of our traditional cuisine, and provide components that have putative health-related benefits beyond basic nutrition. Fermented Foods in Health and Disease Prevention compiles the current scientific evidence that supports the effects of traditional fermented foods, from all around the world, in health and disease prevention. The role of the microorganisms involved in the fermentation on the production of bioactive and potential toxic compounds and their contribution to the health-promoting properties and safety of traditional fermented foods is also covered. With contributions from renowned scientists and researchers around the globe, with the participation of scientist from ICTAN and other CSIC institutes, this book provides the food industry with new insights for the development of value-added fermented foods products, and it provides nutritionists and dieticians with a useful resource for developing strategies to assist in preventing disease or slowing its onset or severity.
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