Health and Bioactive Compounds of Fermented Foods and By-Products

Health and Bioactive Compounds of Fermented Foods and By-Products

Some microorganisms can increase the levels of vitamins, antioxidant compounds, peptides, exopolysaccharides, organic acids, and other bioactive molecules in foods after fermentation [...]

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Bibliographische Detailangaben
Veröffentlicht in:Fermentation (Basel) 2024-01, Vol.10 (1), p.13
Hauptverfasser: Carvalho, Anna Paula Azevedo de, Conte-Junior, Carlos Adam
Format: Artikel
Sprache:eng
Schlagworte:
Acids
Antidiabetics
Antioxidants
Bioactive compounds
Biochemistry
Chemical properties
Conflicts of interest
Diabetes
Diet
Fermentation
Fermented food
Fermented foods
Food waste
Functional foods & nutraceuticals
Health aspects
Metabolism
Microbiota
Microorganisms
n/a
Nanotechnology
Nutrition research
Peptides
Surfactants
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Beschreibung
Zusammenfassung:Some microorganisms can increase the levels of vitamins, antioxidant compounds, peptides, exopolysaccharides, organic acids, and other bioactive molecules in foods after fermentation [...]
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation10010013