04062nam 2200925z- 450 991040408070332120231214132835.03-03928-852-0(CKB)4100000011302331(oapen)https://directory.doabooks.org/handle/20.500.12854/42128(EXLCZ)99410000001130233120202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBioactive Components in Fermented Foods and Food By-ProductsMDPI - Multidisciplinary Digital Publishing Institute20201 electronic resource (140 p.)3-03928-851-2 Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.chemical refiningLactic acid bacteriagrapevinesourdoughvegetable oilplatelet-activating factorbiogenic aminesaglyconesfood fermentationfood by-productsbeerBlakeslea trispora?-aminobutyric acid (GABA)fish oil?-glucosidaseThunnus thynnuslycopenehistidine decarboxylase (hdc) genefermentationwine?-aminobutyric acid GABAthrombinisoflavonespolar lipidsphenolic compoundslactobacillifatty acid profileantithromboticUHPLC/ESI-QTRAPorange powdertyrosine decarboxylase (tdc) geneSparus aurataamaranth floursoybean extractPenicillium citrinumindoleaminescardiovascular diseasebrewer’s spent grainPecorino di Farindolaliquid chromatographyby-productslactic acid bacteriagrainsbioactive peptidesDicentrarhus labraxfungiraw milk ewe’s cheese?-aminobutyric acidbioactive compoundshopsvolatile componentsVerardo Vitoauth1325392Gomez-Caravaca AnaauthTabanelli GiuliaauthBOOK9910404080703321Bioactive Components in Fermented Foods and Food By-Products3036839UNINA