Bioactive Compounds in Fermented Foods (Hardcover)

Langue : anglais

Edité par Taylor & Francis Ltd, London, 2021

0367136007 / 9780367136000

Série : Livre 17 sur 17 - Food Biology

Vendeur : AussieBookSeller, Truganina, VIC, AustralieAussieBookSeller

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Hardcover. The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods. The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

N° de réf. du vendeur 9780367136000

Titre
Bioactive Compounds in Fermented Foods (Hardcover)
Auteur
Amit Kumar Rai
Éditeur
Taylor & Francis Ltd, London
Année de publication
2021
État de l'article
new
Reliure
Hardcover
Langue
anglais
ISBN à 10 chiffres
0367136007
ISBN à 13 chiffres
9780367136000
Série
Livre 17 sur 17: Food Biology

AussieBookSeller

Truganina, VIC, Australie

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 22 juin 2007

Frais d'expédition de Australie vers Etats-Unis

Article25 à 45 jours ouvrés8 à 14 jours ouvrés
Premier articleEUR 33,25EUR 39,54
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