Table of Contents

The History of Fermented Foods, Jashbhai B. Prajapati and Baboo M. Nair
Challenges Facing Development of Probiotic-Containing Functional Foods, Catherine Stanton, Colette Desmond, Mairead Coakley, J. Kevin Collins, Gerald Fitzgerald, and R. Paul Ross
The Properties of Enterococcus faecium and the Fermented Milk Gaio®, Marcelo Chiara Bertolami and Edward R. Farnworth
Kefir - A Fermented Milk Product, Edward R. Farnworth and Isabelle Mainville
Yogurt and Immunity - The Health Benefits of Fermented Milk Products that Contain Lactic Acid Bacteria, Judy van de Water
Health Properties of Milk fermented with Lactobacillus Casei Strain Shirota (LcS), Takeshi Matsuzaki
Biologically Active Peptides Released in Fermented Milk: Role and Functions, Chantal Matar, Jean Guy LeBlanc, Luc Martin, and Gabriela Perdigon
Cheese and Its Potential as a Probiotic Food, Knut J. Heller, Wilhelm Bockelmann, Juergen Schrezenmeir, and Michael de Vrese
Natto, a Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto), Tomohiro Hosoi and Kan Kiuchi
Fermented Meat, Walter Hammes, Dirk Haller, and Michael G. Ganzle
Miso: Production, Properties, and Benefits to Health, Yukiko Minamiyama and Shigeru Okada
Korean Fermented Foods: Kimchi and Doenjang, HoonJeong Kwon and Young Kyung Lee Kim
Lactobacillus plantarum: the role in foods and in human health, Goran Molin
Sauerkraut, Wilhelm Holzapfel, Ulrich Schillinger, and Herbert Buckenhüskes
The Future for Fermented Foods, Edward R. Farnworth

Reviews

"The authors describe, summarize, and assess the scientific research available for each food and make conclusions as to whether or not health benefit claims are valid. Given the attention that is being paid today to the study of 'food as medicine, ' this book would be an indispensable addition to the collections of food and nutrition professionals and researchers in industry, government, and universities." - Journal of Agricultural & Food Information, Vol. 5, No. 2, 2003 "[provides] the reader with information on the latest scientific research on the health-promoting properties of these products. I highly recommend [this book] to anyone (i.e. students, scientist and manufacturers) involved in this field because of the wealth of information provided." - International Journal of Dairy Technology "an excellent resource for food science/microbiology researchers. This topic is very unique and there is not a comparable resource." in Food Allergy News