04986nam 2201213z- 450 991057688300332120231214133204.0(CKB)5720000000008345(oapen)https://directory.doabooks.org/handle/20.500.12854/84473(EXLCZ)99572000000000834520202206d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierRecent Advances and Future Trends in Fermented and Functional FoodsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic resource (204 p.)3-0365-4190-X 3-0365-4189-6 Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food.Research & information: generalbicsscBiology, life sciencesbicsscMicrobiology (non-medical)bicsscCanavalia gladiatatriglycerideglycerolAMP-activated protein kinaseperoxisome proliferator-activated receptorobesitysynbioticsLactobacillusBifidobacteriuminulinfructooligosaccharidefunctional foodmilk fermentationflaxseedactive acidityyogurt bacteriaapparent viscositysyneresisbioactive compoundsprobioticsintestinal permeabilitycholesteroljamunnutritionantioxidantinflammationcancerradioprotectiondiabeteshyperlipidemiavalue additionpackagingyoghurtgreen teafunctional productsensory qualityphysical propertiesvitaminsGABAphenolic compoundsorganosulfur compoundsbioactive peptidesbiogenic aminesstressgalacto-oligosaccharidesoligofructoseinflammatory bowel diseaseCheonggukjangdextran sulfate sodium (DSS)-induced colitisprotective effectgajami-sikhaeMALDI-TOF MSmicrobial communityculture-dependent methodfermentationidentificationfermentation temperatureGodulbaegi kimchiantioxidant activityantimicrobial activitykimchi qualityartificial neural networkfunctional beveragepartial least-squares regressionteff-based substrate2D-fluorescence spectroscopyResearch & information: generalBiology, life sciencesMicrobiology (non-medical)Patra Jayanta Kumaredt849596Shin Han-SeungedtParamithiotis SpirosedtPatra Jayanta KumarothShin Han-SeungothParamithiotis SpirosothBOOK9910576883003321Recent Advances and Future Trends in Fermented and Functional Foods3025394UNINA