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Handbook of Fermented Functional Foods Second Edition
FUNCTIONAL FOODS AND NUTRACEUTICALS SERIES Series Editor G. Mazza, Ph.D. Senior Research Scientist and Head Food Research Program Pacific Agri-Food Research Centre Agriculture and Agri-Food Canada Summerland, British Columbia Methods of Analysis for Functional Foods and Nutraceuticals, (2008) Second Edition Edited by W. Jeffrey Hurst, Ph.D. Functional Food Carbohydrates (2007) Costas G. Biliaderis, Ph.D. and Marta S. Izydorczyk, Ph.D. Functional Food Ingredients and Nutraceuticals: (2007) Processing Technologies John Shi, Ph.D. Dictionary of Nutraceuticals and Functional Foods (2006) N. A. Michael Eskin, Ph.D. and Snait Tamir, Ph.D. Handbook of Functional Lipids (2006) Edited by Casimir C. Akoh, Ph.D. Handbook of Functional Dairy Products (2004) Edited by Collete Short and John O’Brien Handbook of Fermented Functional Foods, Second Edition (2008) Edited by Edward R. Farnworth, Ph.D. Herbs, Botanicals, and Teas (2002) Edited by G. Mazza, Ph.D. and B.D. Oomah, Ph.D. Functional Foods: Biochemical and Processing Aspects (2002) Volume 2 Edited by John Shi, Ph.D., G. Mazza, Ph.D., and Marc Le Maguer, Ph.D. Functional Foods: Biochemical and Processing Aspects (1998) Volume 1 Edited by G. Mazza, Ph.D.
Page 4 and 5: Handbook of Fermented Functional Fo
Page 6 and 7: Contents Series Editor’s Preface.
Page 8: Contents vii Chapter 19 Production
Page 12: Preface to Second Edition The role
Page 16 and 17: List of Contributors Marcelo Chiara
Page 18 and 19: List of Contributors xvii Isabelle
Page 20 and 21: 1 The History of Fermented Foods Ja
Page 22 and 23: The History of Fermented Foods 3 TA
Page 24 and 25: The History of Fermented Foods 5 Pr
Page 26 and 27: The History of Fermented Foods 7 th
Page 28 and 29: The History of Fermented Foods 9 so
Page 30 and 31: The History of Fermented Foods 11 T
Page 32 and 33: The History of Fermented Foods 13 M
Page 34 and 35: The History of Fermented Foods 15 t
Page 36 and 37: The History of Fermented Foods 17 1
Page 38 and 39: The History of Fermented Foods 19 p
Page 44 and 45: 2 Challenges Associated with the De
Page 46 and 47: The Development of Probiotic-Contai
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The Development of Probiotic-Contai
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5 Yogurt and Immunity The Health Be
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Yogurt and Immunity 131 Administrat
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Yogurt and Immunity 133 Although th
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Yogurt and Immunity 135 a short cou
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Yogurt and Immunity 137 Antigen pre
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Yogurt and Immunity 139 renutrition
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Yogurt and Immunity 141 In addition
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Yogurt and Immunity 143 5.7 Intesti
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Yogurt and Immunity 145 from the al
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Yogurt and Immunity 147 Table 5.2 E
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Yogurt and Immunity 149 Most notabl
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Yogurt and Immunity 151 diet of unc
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Yogurt and Immunity 153 Lb. delbrue
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Yogurt and Immunity 155 regulatory
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Yogurt and Immunity 157 27. Savaian
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Yogurt and Immunity 159 64. Kaila,
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Yogurt and Immunity 161 98. Prescot
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Yogurt and Immunity 163 131. Gill,
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6 Health Properties of Milk Ferment
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Health Properties of Milk Fermented
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13 Lactobacillus plantarum The Role
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Lactobacillus plantarum 355 200000
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Lactobacillus plantarum 357 the mat
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Lactobacillus plantarum 359 Enterob
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Lactobacillus plantarum 361 is esse
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Lactobacillus plantarum 363 Soaking
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Lactobacillus plantarum 365 with ac
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Lactobacillus plantarum 367 microbi
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Lactobacillus plantarum 369 13.3.1.
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Lactobacillus plantarum 371 when ad
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Lactobacillus plantarum 373 are oft
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Lactobacillus plantarum 375 colon.
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Lactobacillus plantarum 377 It is i
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Lactobacillus plantarum 379 13.4.4
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Lactobacillus plantarum 381 Substan
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Lactobacillus plantarum 383 Referen
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Lactobacillus plantarum 385 39. Lil
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Lactobacillus plantarum 387 75. Kan
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Lactobacillus plantarum 389 109. Ba
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Lactobacillus plantarum 391 140. Ma
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Lactobacillus plantarum 393 176. Ma
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16 Traditional Chinese Fermented Fo
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Traditional Chinese Fermented Foods
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19 Production of Probiotic Cultures
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Production of Probiotic Cultures an
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20 The Future for Fermented Foods E
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The Future for Fermented Foods 535
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Index A Abraham, Rimada and, studie
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Index 553 Lactobacillus casei strai
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Index 555 isolation, 33-36 lactobac
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Index 557 de Vrese studies, 109, 13
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Index 559 Fermented foods, Chinese
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Index 561 properties, 83-84 S. ther
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Index 563 soy foods, 17-18 soy sauc
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Index 565 size of production, 99, 1
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Index 567 structure, 167-168, 168-1
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Index 569 spray drying, 45 yogurt,
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Index 571 Media probiotic cultures
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Index 573 storage, 414-417, 423-424
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Index 575 frozen dairy products, 52
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Index 577 lactic acid effects, 139
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Index 579 Suau studies, 534 Subirad
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Index 581 Walker, Lu and, studies,
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