ABSTRACT
Contents 10.1 Introduction ................................................................................................................... 344
10.1.1 History ............................................................................................................... 344 10.1.2 Market and Trade ............................................................................................... 344 10.1.3 Preparation and Culinary Process ........................................................................345 10.1.4 Fermentation and Microbiology.......................................................................... 346 10.1.5 Safety and Hygiene ............................................................................................. 346 10.1.6 Nutrition and Biochemistry ................................................................................ 347 10.1.7 Health Benets ................................................................................................... 348
10.2 Source of Phytochemicals ............................................................................................... 348 10.3 Nutrient Synthesis and Bioavailability .............................................................................350 10.4 Health Benets................................................................................................................353
