Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements

Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements

Fermented foods have been a part of human civilization since ancient times, offering enhanced flavors, extended shelf-life, and improved nutritional value through the action of microorganisms [...].

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Veröffentlicht in:Antioxidants 2024-09, Vol.13 (9), p.1120
1. Verfasser: Seo, Myung-Ji
Format: Artikel
Sprache:eng
Schlagworte:
Anti-inflammatory diet
Antioxidants
Beans
Bioavailability
Carotenoids
Cocoa
Enzymes
Feeds
Fermentation
Fermented food
Food
Free radicals
Fruits
Hyperglycemia
Legumes
Metabolism
Metabolites
Microbiology
Microorganisms
Mimosaceae
n/a
Oxidative stress
Peptides
Plant-based beverages
Polyphenols
Probiotics
Skin
Soymilk
Type 2 diabetes
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Zusammenfassung:Fermented foods have been a part of human civilization since ancient times, offering enhanced flavors, extended shelf-life, and improved nutritional value through the action of microorganisms [...].
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox13091120