Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

• Autores principales: Yan-Sheng Zhao (Autor), Aya Samy Eweys (Autor), Jia-Yan Zhang (Autor), Ying Zhu (Autor), Juan Bai (Autor), Osama M. Darwesh (Autor), Hai-Bo Zhang (Autor), Xiang Xiao (Autor)
• Formato: Libro
• Publicado: MDPI AG, 2021-12-01T00:00:00Z.
• Materias: article
• Acceso en línea: Connect to this object online.

This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds...