Bioactive Components in Fermented Foods and Food By-Products
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 digestibi...
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| मुख्य लेखकों: | , , |
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| स्वरूप: | Online |
| भाषा: | अंग्रेज़ी |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| विषय: | |
| ऑनलाइन पहुंच: | 46099 |
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कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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| _version_ | 1869521093158502400 |
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| author | Verardo, Vito Gomez-Caravaca, Ana Tabanelli, Giulia |
| author_browse | Gomez-Caravaca, Ana Tabanelli, Giulia Verardo, Vito |
| author_facet | Verardo, Vito Gomez-Caravaca, Ana Tabanelli, Giulia |
| author_sort | Verardo, Vito |
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-42128 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-421282024-04-05T12:32:37Z Bioactive Components in Fermented Foods and Food By-Products Verardo, Vito Gomez-Caravaca, Ana Tabanelli, Giulia QH301-705.5 QR1-502 Q1-390 chemical refining Lactic acid bacteria grapevine sourdough vegetable oil platelet-activating factor biogenic amines aglycones food fermentation food by-products beer Blakeslea trispora ?-aminobutyric acid (GABA) fish oil ?-glucosidase Thunnus thynnus lycopene histidine decarboxylase (hdc) gene fermentation wine ?-aminobutyric acid GABA thrombin isoflavones polar lipids phenolic compounds lactobacilli fatty acid profile antithrombotic UHPLC/ESI-QTRAP orange powder tyrosine decarboxylase (tdc) gene Sparus aurata amaranth flour soybean extract Penicillium citrinum indoleamines cardiovascular disease brewer’s spent grain Pecorino di Farindola liquid chromatography by-products lactic acid bacteria grains bioactive peptides Dicentrarhus labrax fungi raw milk ewe’s cheese ?-aminobutyric acid bioactive compounds hops volatile components thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 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. 2021-02-11T09:04:28Z 2021-02-11T09:04:28Z 2020-06-09 16:38:57 2020 book 46099 9783039288526 9783039288519 https://directory.doabooks.org/handle/20.500.12854/42128 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/2293 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03928-852-6 10.3390/books978-3-03928-852-6 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039288526 9783039288519 140 open access |
| spellingShingle | QH301-705.5 QR1-502 Q1-390 chemical refining Lactic acid bacteria grapevine sourdough vegetable oil platelet-activating factor biogenic amines aglycones food fermentation food by-products beer Blakeslea trispora ?-aminobutyric acid (GABA) fish oil ?-glucosidase Thunnus thynnus lycopene histidine decarboxylase (hdc) gene fermentation wine ?-aminobutyric acid GABA thrombin isoflavones polar lipids phenolic compounds lactobacilli fatty acid profile antithrombotic UHPLC/ESI-QTRAP orange powder tyrosine decarboxylase (tdc) gene Sparus aurata amaranth flour soybean extract Penicillium citrinum indoleamines cardiovascular disease brewer’s spent grain Pecorino di Farindola liquid chromatography by-products lactic acid bacteria grains bioactive peptides Dicentrarhus labrax fungi raw milk ewe’s cheese ?-aminobutyric acid bioactive compounds hops volatile components thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Verardo, Vito Gomez-Caravaca, Ana Tabanelli, Giulia Bioactive Components in Fermented Foods and Food By-Products |
| title | Bioactive Components in Fermented Foods and Food By-Products |
| title_full | Bioactive Components in Fermented Foods and Food By-Products |
| title_fullStr | Bioactive Components in Fermented Foods and Food By-Products |
| title_full_unstemmed | Bioactive Components in Fermented Foods and Food By-Products |
| title_short | Bioactive Components in Fermented Foods and Food By-Products |
| title_sort | bioactive components in fermented foods and food by products |
| topic | QH301-705.5 QR1-502 Q1-390 chemical refining Lactic acid bacteria grapevine sourdough vegetable oil platelet-activating factor biogenic amines aglycones food fermentation food by-products beer Blakeslea trispora ?-aminobutyric acid (GABA) fish oil ?-glucosidase Thunnus thynnus lycopene histidine decarboxylase (hdc) gene fermentation wine ?-aminobutyric acid GABA thrombin isoflavones polar lipids phenolic compounds lactobacilli fatty acid profile antithrombotic UHPLC/ESI-QTRAP orange powder tyrosine decarboxylase (tdc) gene Sparus aurata amaranth flour soybean extract Penicillium citrinum indoleamines cardiovascular disease brewer’s spent grain Pecorino di Farindola liquid chromatography by-products lactic acid bacteria grains bioactive peptides Dicentrarhus labrax fungi raw milk ewe’s cheese ?-aminobutyric acid bioactive compounds hops volatile components thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | QH301-705.5 QR1-502 Q1-390 chemical refining Lactic acid bacteria grapevine sourdough vegetable oil platelet-activating factor biogenic amines aglycones food fermentation food by-products beer Blakeslea trispora ?-aminobutyric acid (GABA) fish oil ?-glucosidase Thunnus thynnus lycopene histidine decarboxylase (hdc) gene fermentation wine ?-aminobutyric acid GABA thrombin isoflavones polar lipids phenolic compounds lactobacilli fatty acid profile antithrombotic UHPLC/ESI-QTRAP orange powder tyrosine decarboxylase (tdc) gene Sparus aurata amaranth flour soybean extract Penicillium citrinum indoleamines cardiovascular disease brewer’s spent grain Pecorino di Farindola liquid chromatography by-products lactic acid bacteria grains bioactive peptides Dicentrarhus labrax fungi raw milk ewe’s cheese ?-aminobutyric acid bioactive compounds hops volatile components thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | 46099 |
| work_keys_str_mv | AT verardovito bioactivecomponentsinfermentedfoodsandfoodbyproducts AT gomezcaravacaana bioactivecomponentsinfermentedfoodsandfoodbyproducts AT tabanelligiulia bioactivecomponentsinfermentedfoodsandfoodbyproducts |