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

• मुख्य लेखकों: Yan-Sheng Zhao (लेखक), Aya Samy Eweys (लेखक), Jia-Yan Zhang (लेखक), Ying Zhu (लेखक), Juan Bai (लेखक), Osama M. Darwesh (लेखक), Hai-Bo Zhang (लेखक), Xiang Xiao (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2021-12-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: 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...