Artículos relacionados a Bioactive Components in Fermented Foods and Food By-Products

Bioactive Components in Fermented Foods and Food By-Products - Tapa dura

 
9783039288519: Bioactive Components in Fermented Foods and Food By-Products
Tapa dura
ISBN 10: 3039288512 ISBN 13: 9783039288519
Editorial: MDPI AG, 2020

Sinopsis

Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.

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Editorial
MDPI AG
Año de publicación
2020
Idioma
Inglés
ISBN 10 
3039288512
ISBN 13 
9783039288519
Encuadernación
Tapa dura
Número de páginas
140
Editor
Gomez-Caravaca Ana María, Tabanelli Giulia, Verardo Vito
Contacto del fabricante
no disponible
Persona responsable
gpsr@libri.de
gpsr@libri.de

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