The Antioxidant Potential of Fermented Foods: Challenges and Future Trends
Language: English
Published by Mdpi AG, 2024
- Hardcover
- New
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
AbeBooks seller since March 25, 2015
Condition: New
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In English.
Seller Inventory # ria9783725828449_new
- Title
- The Antioxidant Potential of Fermented Foods: Challenges and Future Trends
- Publisher
- Mdpi AG
- Publication year
- 2024
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 372582844X
- ISBN 13
- 9783725828449
- Item weight
- 838 grams
The major role of antioxidant compounds in preserving food shelf-life and providing health-promoting benefits, combined with the increasing concern towards synthetic antioxidants, is increasingly leading the scientific community to focus on natural antioxidants.
Polyphenols, bioactive peptides, amino acids, and vitamins are among the most common antioxidant compounds naturally present in foods. Nevertheless, enabling further improvements in food antioxidant activity in vitro, which could potentially reflect that in vivo, is a topic of utmost significance. The bioconversion elicited by the use of microbial enzymes and/or fermentation with selected starters can be considered as a tool to enhance the activity of bioactive compounds by facilitating their release or changing their structural conformation. Yet, the elucidation of new bioconversion pathways, the study of antioxidant bioavailability and bioaccessibility, and their efficacy during in vivo digestion is an area that still needs exploring.
In this framework, this Special Issue is aimed at covering the most recent advances in the use of fermentation as a means to enhance food antioxidant potential.
"Synopsis" may belong to another edition of this title.
Ria Christie Collections
Uxbridge, United Kingdom
AbeBooks seller since March 25, 2015
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