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The Potential Health Benefits of Traditional Thai-Fermented Foods and Beverages

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Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food,volume 12)

Abstract

Many kinds of traditional fermented foods and beverages are available in Thailand. Traditional Thai-fermented foods and beverages normally involves a number of specific microorganisms which perform physio-biochemical modifications of the starting raw materials and other activities, resultant in the contribution of microbial safety, nutritional or health benefits in the fermented foods and beverages. Some selected traditional Thai-fermented foods and beverages are reviewed in relation to the availability of current scientific data and the associated proposed functionalities to consumers.

Keywords

  • Thai-fermented foods and beverages
  • Health benefits
  • Microorganisms
  • Probiotics
  • Health-promoting agents

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Trevanich, S., Sribuathong, S., Bundidamorn, D. (2016). The Potential Health Benefits of Traditional Thai-Fermented Foods and Beverages. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_4

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