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

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Functional Properties of Traditional Foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((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.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Ngamwongwan Road, Chatuchak, Bangkok, 10900, Thailand

    Sudsai Trevanich

  2. National Research University (NRU), Office of the higher education commission, Kasetsart University, Ngamwongwan Road, Chatuchak, Bangkok, 10900, Thailand

    Sudsai Trevanich & Damkerng Bundidamorn

  3. Department of Food Science and Technology, Faculty of Science and Technology, Suratthani Rajabhat University, Suratthani-Nasan Road, Muang District, Suratthani, 84100, Thailand

    Supunnikar Sribuathong

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  1. Sudsai Trevanich
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  2. Supunnikar Sribuathong
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  3. Damkerng Bundidamorn
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Correspondence to Sudsai Trevanich .

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  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey

    Semih Ötles

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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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