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...
שמור ב:
| פורמט: | Online |
|---|---|
| שפה: | אנגלית |
| יצא לאור: |
MDPI - Multidisciplinary Digital Publishing Institute
2024
|
| נושאים: | |
| גישה מקוונת: | ONIX_20240514_9783036599694_53 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|
| _version_ | 1869516120113807360 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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 response, low biological value of proteins, high concentrations of salt and fat, the presence of ingredients associated with hypersensitivity reactions, often lacking functional compounds such as fibers and polyphenols. The use of fermentation and selected starters, such as lactic acid bacteria (LAB) and yeasts, has long been considered an excellent tool to improve the nutritional/functional characteristics of foods by the synthesis of bioactive compounds, or by the degradation of antinutrional factors, while ameliorating their organoleptic and technological features. In recent years, natural fermented foods, novel food matrices and their microbial communities have been studied in order to select microorganisms with characteristics useful for the nutritional/functional improvement of traditional and novel fermented foods. In this Special Issue, an overview of the latest scientific evidences on the improvement of nutritional and functional properties resulting from the use of beneficial microorganisms, is provided. |
| format | Online |
| id | doab-20.500.12854ir-137451 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1374512024-05-14T13:07:53Z Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods Rizzello, Carlo Giuseppe De Bellis, Palmira 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 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 response, low biological value of proteins, high concentrations of salt and fat, the presence of ingredients associated with hypersensitivity reactions, often lacking functional compounds such as fibers and polyphenols. The use of fermentation and selected starters, such as lactic acid bacteria (LAB) and yeasts, has long been considered an excellent tool to improve the nutritional/functional characteristics of foods by the synthesis of bioactive compounds, or by the degradation of antinutrional factors, while ameliorating their organoleptic and technological features. In recent years, natural fermented foods, novel food matrices and their microbial communities have been studied in order to select microorganisms with characteristics useful for the nutritional/functional improvement of traditional and novel fermented foods. In this Special Issue, an overview of the latest scientific evidences on the improvement of nutritional and functional properties resulting from the use of beneficial microorganisms, is provided. 2024-05-14T13:07:47Z 2024-05-14T13:07:47Z 2024 book ONIX_20240514_9783036599694_53 9783036599694 9783036599700 https://directory.doabooks.org/handle/20.500.12854/137451 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/8605 https://mdpi.com/books/pdfview/book/8605 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-9970-0 10.3390/books978-3-0365-9970-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036599694 9783036599700 200 open access |
| spellingShingle | 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 Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods |
| title | Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods |
| title_full | Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods |
| title_fullStr | Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods |
| title_full_unstemmed | Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods |
| title_short | Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods |
| title_sort | advances in the use of beneficial microorganisms to improve nutritional and functional properties of fermented foods |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20240514_9783036599694_53 |