Bioactive Components in Fermented Foods and Food By-Products

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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Bibliographic Details
Format: eBook
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2020
Subjects:
Biology, life sciences
?-aminobutyric acid
?-aminobutyric acid (GABA)
?-aminobutyric acid GABA
?-glucosidase
aglycones
amaranth flour
antithrombotic
beer
bioactive compounds
bioactive peptides
biogenic amines
Blakeslea trispora
brewer's spent grain
by-products
cardiovascular disease
chemical refining
Dicentrarhus labrax
fatty acid profile
fermentation
fish oil
food by-products
food fermentation
fungi
grains
grapevine
histidine decarboxylase (hdc) gene
hops
indoleamines
isoflavones
lactic acid bacteria
Lactic acid bacteria
lactobacilli
liquid chromatography
lycopene
orange powder
Pecorino di Farindola
Penicillium citrinum
phenolic compounds
platelet-activating factor
polar lipids
raw milk ewe's cheese
sourdough
soybean extract
Sparus aurata
thrombin
Thunnus thynnus
tyrosine decarboxylase (tdc) gene
UHPLC/ESI-QTRAP
vegetable oil
volatile components
wine
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Internet

Open Access: DOAB: description of the publication
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