Following the lead of the original, this new edition of the Handbook of Fermented Functional Foods is written by international experts in the forefront of fermented food science and technology. Completely updated to reflect the amazing progress being made in the field of probiotics, this new edition also adds several new chapters on fermented foods from China, Thailand, and India. Each chapter is structured to highlight how the fermentation process results in a composition with positive effects on human metabolism and health. It covers those foods commonly known to the western world, as well as fermented foods with long traditions in Eastern Europe, Asia, and Africa.