Book
Bioactive Compounds in Fermented Foods
ISBN : 9781032025254
Author : Amit Kumar Rai
Publisher : CRC
Year : 2024
Language : English
Type : Book
Description : The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes,
RECOMMENDED BOOKS
Diseases of Horticultural Crops : Diagnosis and Management Volume 3 : Ornamental Plants and Spice Crops
J. N. Srivastava
Public Health : An action guide to improving health locally and globally
John Walley
Truffles Diversity, Ecology and Biotechnology
Kandikere R. Sridhar
Modern Buffet Presentation
Rupert McDermott
Digital nursing
Matthew Wynn
Integrating Human and Artificial Intelligence : Software in the Age of AI
Stephen K. Reed
Infusion Therapy Made Incredibly Easy!
Lynn Hadaway
Sourdough InnovationsNovel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
Marco Garcia-Vaquero