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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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Salvato in:
Autori principali: Verardo, Vito, Gomez-Caravaca, Ana, Tabanelli, Giulia
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2021
Soggetti:
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
Accesso online:46099
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