Bioactive Components in Fermented Foods and Food By-Products

ISBN 10: 3039288512 / ISBN 13: 9783039288519

Published by MDPI AG, 2020

About this Item

Bioactive Components in Fermented Foods and Food By-Products | Buch | Gebunden | Englisch | 2020 | MDPI AG | EAN 9783039288519 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Seller Inventory # 130684495

Bibliographic Details

• Title: Bioactive Components in Fermented Foods and Food By-Products
• Publisher: MDPI AG
• Publication Date: 2020
• Language: English
• ISBN 10: 3039288512
• ISBN 13: 9783039288519
• Binding: Buch
• Condition: Neu
• Dimensions: 250W x 175H x 14D millimeters 250 millimeters width by 175 millimeters height by 14 millimeters depth
• Weight: 550 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

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.