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Fermented Foods in Health and Disease Prevention

  • 2nd Edition - January 1, 2025
  • Editors: Juana Frías, Cristina Martinez-Villaluenga, Elena Peñas
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 4 4 3 - 1 3 8 9 9 - 7
  • eBook ISBN:
    9 7 8 - 0 - 4 4 3 - 1 3 8 9 8 - 0

Present in all diets, fermented foods hold a strategic place in our dietary systems, due to the benefits they offer in terms of nutrition, sustainability, plasticity for… Read more

Fermented Foods in Health and Disease Prevention

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Present in all diets, fermented foods hold a strategic place in our dietary systems, due to the benefits they offer in terms of nutrition, sustainability, plasticity for innovation, cultural heritage, and strong consumer interest.

In this greatly revised and expanded second edition Fermented Foods in Health and Disease Prevention examines the significance of fermented foods to public health.

The book presents the latest scientific evidence showing the health-promoting components produced upon fermentation from a diversity of food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide.

The second edition will also include the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans. Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) will also be discussed.

Fermented Foods in Health and Disease Prevention, Second Edition will provide the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.