Bioactive Components in Fermented Foods and Food By-Products
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 digestibi...
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Year of Publication: | 2020 |
Language: | English |
Physical Description: | 1 electronic resource (140 p.) |
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Verardo, Vito auth Bioactive Components in Fermented Foods and Food By-Products MDPI - Multidisciplinary Digital Publishing Institute 2020 1 electronic resource (140 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Open access Unrestricted online access star 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. English chemical refining Lactic acid bacteria grapevine sourdough vegetable oil platelet-activating factor biogenic amines aglycones food fermentation food by-products beer Blakeslea trispora ?-aminobutyric acid (GABA) fish oil ?-glucosidase Thunnus thynnus lycopene histidine decarboxylase (hdc) gene fermentation wine ?-aminobutyric acid GABA thrombin isoflavones polar lipids phenolic compounds lactobacilli fatty acid profile antithrombotic UHPLC/ESI-QTRAP orange powder tyrosine decarboxylase (tdc) gene Sparus aurata amaranth flour soybean extract Penicillium citrinum indoleamines cardiovascular disease brewer’s spent grain Pecorino di Farindola liquid chromatography by-products lactic acid bacteria grains bioactive peptides Dicentrarhus labrax fungi raw milk ewe’s cheese ?-aminobutyric acid bioactive compounds hops volatile components 3-03928-851-2 Gomez-Caravaca, Ana auth Tabanelli, Giulia auth |
language |
English |
format |
eBook |
author |
Verardo, Vito |
spellingShingle |
Verardo, Vito Bioactive Components in Fermented Foods and Food By-Products |
author_facet |
Verardo, Vito Gomez-Caravaca, Ana Tabanelli, Giulia |
author_variant |
v v vv |
author2 |
Gomez-Caravaca, Ana Tabanelli, Giulia |
author2_variant |
a g c agc g t gt |
author_sort |
Verardo, Vito |
title |
Bioactive Components in Fermented Foods and Food By-Products |
title_full |
Bioactive Components in Fermented Foods and Food By-Products |
title_fullStr |
Bioactive Components in Fermented Foods and Food By-Products |
title_full_unstemmed |
Bioactive Components in Fermented Foods and Food By-Products |
title_auth |
Bioactive Components in Fermented Foods and Food By-Products |
title_new |
Bioactive Components in Fermented Foods and Food By-Products |
title_sort |
bioactive components in fermented foods and food by-products |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2020 |
physical |
1 electronic resource (140 p.) |
isbn |
3-03928-852-0 3-03928-851-2 |
illustrated |
Not Illustrated |
work_keys_str_mv |
AT verardovito bioactivecomponentsinfermentedfoodsandfoodbyproducts AT gomezcaravacaana bioactivecomponentsinfermentedfoodsandfoodbyproducts AT tabanelligiulia bioactivecomponentsinfermentedfoodsandfoodbyproducts |
status_str |
n |
ids_txt_mv |
(CKB)4100000011302331 (oapen)https://directory.doabooks.org/handle/20.500.12854/42128 (EXLCZ)994100000011302331 |
carrierType_str_mv |
cr |
is_hierarchy_title |
Bioactive Components in Fermented Foods and Food By-Products |
author2_original_writing_str_mv |
noLinkedField noLinkedField |
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1801706910172315648 |
fullrecord |
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