ABSTRACT

Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an

chapter 1|26 pages

The History of Fermented Foods

chapter 4|36 pages

Kefir: A Fermented Milk Product

chapter 10|26 pages

Fermented Meat

chapter 12|18 pages

Korean Fermented Foods: Kimchi and Doenjang

chapter 14|18 pages

Sauerkraut

chapter 15|18 pages

The Future for Fermented Foods