Bioactive Compounds in Fermented Foods

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

Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.

• Tecnologia dos alimentos e bebidas

microbial biotransformation;gut microbiota modulation;functional food development;probiotic mechanisms;antihypertensive bioactivity;exopolysaccharide synthesis;advanced fermentation health research