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Recent Advances and Future Trends in Fermented and Functional Foods

Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and...

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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Canavalia gladiata
triglyceride
glycerol
AMP-activated protein kinase
peroxisome proliferator-activated receptor
obesity
synbiotics
Lactobacillus
Bifidobacterium
inulin
fructooligosaccharide
functional food
milk fermentation
flaxseed
active acidity
yogurt bacteria
apparent viscosity
syneresis
bioactive compounds
probiotics
intestinal permeability
cholesterol
jamun
nutrition
antioxidant
inflammation
cancer
radioprotection
diabetes
hyperlipidemia
value addition
packaging
yoghurt
green tea
functional product
sensory quality
physical properties
vitamins
GABA
phenolic compounds
organosulfur compounds
bioactive peptides
biogenic amines
stress
galacto-oligosaccharides
oligofructose
inflammatory bowel disease
Cheonggukjang
dextran sulfate sodium (DSS)-induced colitis
protective effect
gajami-sikhae
MALDI-TOF MS
microbial community
culture-dependent method
fermentation
identification
fermentation temperature
Godulbaegi kimchi
antioxidant activity
antimicrobial activity
kimchi quality
artificial neural network
functional beverage
partial least-squares regression
teff-based substrate
2D-fluorescence spectroscopy
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical)
Acceso en liña:ONIX_20220621_9783036541907_51
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