Skip to main content

Fermented Foods in Health and Disease Prevention

  • 2nd Edition - June 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

Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific eviden… Read more

Fermented Foods in Health and Disease Prevention

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code needed.

Image of books

Institutional subscription on ScienceDirect

Request a sales quote
Fermented Foods in Health and Disease Prevention, Second Edition 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. The content includes 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) are discussed.

This book will provide the food industry with new insights on the development of value-added fermentation, 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.