Health Benefits of Fermented Foods and Beverages (Paperback)

Microorganisms in Fermented Foods and Beverages
Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri
Functionality and Therapeutic Values of Fermented Foods
Namrata Thapa and Jyoti Prakash Tamang
Role of Lactic Acid Bacteria in Anticarcinogenic Effect on Human Health
Rintu Banerjee, Moumita Bishai, Sunita Adak, and Lakshmishri Upadrasta
Diet, Microbiome, and Human Health
Yarul Kabir, Ashfaque Hossain, and Saeed Akhter
Health Benefits of Fermented Dairy Products
Baltasar Mayo and Leocadio Alonso
Functional Properties of Fermented Milks
Nagendra P. Shah
Health Benefits of Yogurt
Ramesh C. Chandan
Health Benefits of Ethnic Indian Milk Products
R. K. Malik and Sheenam Garg
Health Benefits of Fermented Vegetable Products
Prakash M. Halami and S.V.N. Vijayendra
Health Benefits of Kimchi
Eung Soo Han, Hyun Ju Kim, and Hak-Jong Choi
Health Benefits of Tempe
Mary Astuti
Health Benefits of Korean Fermented Soybean Products
Dong-Hwa Shin, Su-Jin Jung, and Soo-Wan Chae
Health Benefits of Natto
Toshirou Nagai
Health Benefits of Functional Proteins in Fermented Foods
Kumaraswamy Jeyaram and Amit Kumar Rai
Health Benefits of Fermented Fish
Binaya Bhusan Nayak and H. Sanath Kumar
Wine: A Therapeutic Drink
Usha Rani and K. A. Anu Appaiah
Antiallergic Properties of Fermented Foods
Raha Abdul Rahim, Adelene Song Ai Lian, Lionel In Lian Aun, and Foo Hooi Ling
Antiallergenic Benefits of Fermented Foods
Rekha S. Singhal, Swati B. Jadhav, and Shweta Deshaware
Antioxidants in Fermented Foods
Santa Ram Joshi and Koel Biswas
Health Benefits of Nutraceuticals from Novel Fermented Foods
Anil Kumar Anal, Son Chu-Ky, and Samira Sarter
From Gut Microbiota to Probiotics: Evolution of the Science
Neerja Hajela, G. Balakrish Nair, and Sarath Gopalan