Bioactive Compounds in Fermented Foods: Health Aspects

ISBN-13: 9781032025254 / Angielski / Miękka / 2024 / 404 str.

Amit Kumar Rai; Anu Appaiah Ka

Opis

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.

Spis treści

Part 1: Introduction  1. Microorganisms Associated with Food Fermentation  2. Bioactive Compounds in Fermented Foods  Part 2: Health Promoting Components in Fermented Foods  3. Polyphenols in Fermented Foods and Their Potential Health Benefits  4. Bioactive Peptides in Fermented Food Products: Production and Functionality  5. Fibrinolytic Enzymes in Fermented Food Products  6. Production of Antihypertensive Peptides during Food Fermentation  7. Exopolysaccharides in Fermented Foods and Their Potential Health Benefits   8. Impact of Fermentation on Antinutritional Factors  9. Prebiotics, Probiotics and Synbiotics: A New Integrated Approach in Functional Foods  Part 3: Traditional Fermented Products and Health Benefits  10. Fermented Soybean Products and Their Health Benefits  11. Health Benefits of Fermented Alcoholic Beverages  12. Fermented Milk Products and Their Potential Health Benefits  13. Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects  Part 4: Recent Advances in Food Fermentation  14. Microbial Transformation during Gut Fermentation