Bioactive Compounds in Fermented Foods (eBook, PDF)

Health Aspects
Redaktion: Rai, Amit Kumar; K. A., Anu Appaiah

• Format: PDF

Produktbeschreibung

The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 414
• Erscheinungstermin: 29. November 2021
• Englisch
• ISBN-13: 9780429651212
• Artikelnr.: 62649221

Autorenporträt

Amit Kumar Rai is a scientist at DBT-IBSD, Regional Centre, Gangtok, Sikkim, India. His research areas include food fermentation, biotransformation, enzymes, production of bioactive peptides and metabolites in fermented foods. He has 64 publications, including research papers, reviews and book chapters, and filed 3 patents. For his research contribution, he has been awarded AU-CBT Excellence Award, AFSTI-Young Scientist Award, AMI-Young Scientist Awards, Award for excellence in Food Biotechnology (SAB), and NESA-Scientist of the Year. Anu Appaiah K. A. is Senior Principal Scientist in the Department of Microbiology and Fermentation Technology at CSIR-CFTRI, Mysore. He has over 24 years of research experience in food fermentation, biotransformation and production of microbial metabolites. He has guided several PhD and Master's students and has published more than 50 research papers, 12 book chapters and has 1 patent. For his research and teaching contribution, he has been awarded several national and international awards.

Inhaltsangabe

Part 1: Introduction 1. Microorganisms Associated with Food Fermentation 2.
Bioactive Compounds in Fermented Foods Part 2: Health Promoting Components
in Fermented Foods 3. Polyphenols in Fermented Foods and Their Potential
Health Benefits 4. Bioactive Peptides in Fermented Food Products:
Production and Functionality 5. Fibrinolytic Enzymes in Fermented Food
Products 6. Production of Antihypertensive Peptides during Food
Fermentation 7. Exopolysaccharides in Fermented Foods and Their Potential
Health Benefits 8. Impact of Fermentation on Antinutritional Factors 9.
Prebiotics, Probiotics and Synbiotics: A New Integrated Approach in
Functional Foods Part 3: Traditional Fermented Products and Health Benefits
10. Fermented Soybean Products and Their Health Benefits 11. Health
Benefits of Fermented Alcoholic Beverages 12. Fermented Milk Products and
Their Potential Health Benefits 13. Bioactive Compounds in Fermented Fish
and Meat Products: Health Aspects Part 4: Recent Advances in Food
Fermentation 14. Microbial Transformation during Gut Fermentation