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Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods

Health organizations have recently highlighted the need to improve the nutritional and functional characteristics of foods and beverages as a strategy to prevent chronic disease and enhance, globally, the life quality. Many staple foods are characterized by critical issues such as high glycemic resp...

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Format: Online
Sprog:engelsk
Udgivet: MDPI - Multidisciplinary Digital Publishing Institute 2024
Fag:
yeast-free dough
baker’s yeast
liquid sourdough
metagenetic analysis
lactic acid bacteria
microbiota
barley
bioprocessing
baked goods
dextran
fibers
germination
glycemic index
lentil
sourdough
ricotta cheese exhausted whey
anti-ACE activity
fermentation
bioactive peptides
food by-products
sensory evaluation
hierarchical cluster analyses
volatile organic compounds
GC-MS
GC-IMS
principal component
synthetic preservatives
preservation enhancement
metabolites
supplementation with LAB
Pyrus pyrifolia
Camellia sinensis var. assamica
nutritive composition
physical properties
chemical properties
antioxidant activities
sensory properties
shelf-life
edible insects
Tenebrio molitor larvae
functionality change
Cordyceps militaris mycelia
beer
non-conventional yeasts
functional beer
exopolysaccharides
homopolysaccharides
sucrose
gene expression
nuclear magnetic resonance
monosaccharide composition
oats
polyphenols
flavonoids
legumes
non-dairy alternatives
free amino acids and peptides
n/a
thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics
Online adgang:ONIX_20240514_9783036599694_53
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Lignende værker: Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods

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