Bioactive Components in Fermented Foods and Food By-Products

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 [...].

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Bibliographische Detailangaben
Veröffentlicht in:Foods 2020-02, Vol.9 (2), p.153
Hauptverfasser: Verardo, Vito, Gómez-Caravaca, Ana Maria, Tabanelli, Giulia
Format: Artikel
Sprache:eng
Schlagworte:
bioactive compounds
biogenic amines
food by-products
food fermentation
lactic acid bacteria
lycopene
phenolic compounds
γ-aminobutyric acid (gaba)
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Beschreibung
Zusammenfassung: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 [...].
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9020153