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Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining th

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 revealin

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s