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Handbook of Fermented Functional Foods Second Edition EDITED BY Edward R. Farnworth Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business
CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2008 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-13: 978-1-4200-5326-5 (Hardcover) This book contains information obtained from authentic and highly regarded sources Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The Authors and Publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www. copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com
Page 2 and 3: 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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100 Handbook of Fermented Functiona
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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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7 Biologically Active Peptides Rele
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Biologically Active Peptides Releas
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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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