Bioactive Components in Fermented Foods and Food By-Products

• Auteur principal: Verardo, Vito (auth)
• Autres auteurs: Gomez-Caravaca, Ana (auth), Tabanelli, Giulia (auth)
• Format: Électronique Chapitre de livre
• Langue: anglais
• Publié: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Sujets: Biology, life sciences; 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
• Accès en ligne: DOAB: download the publication; DOAB: description of the publication

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...