Recent Advances and Future Trends in Fermented and Functional Foods

• Altres autors: Patra, Jayanta Kumar (Editor), Shin, Han-Seung (Editor), Paramithiotis, Spiros (Editor)
• Format: Electrònic Capítol de llibre
• Idioma: anglès
• Publicat: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Matèries: Research & information: general; Biology, life sciences; Microbiology (non-medical); 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
• Accés en línia: DOAB: download the publication; DOAB: description of the publication

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...