LEADER 04986nam 2201213z- 450 001 9910576883003321 005 20231214133204.0 035 $a(CKB)5720000000008345 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/84473 035 $a(EXLCZ)995720000000008345 100 $a20202206d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aRecent Advances and Future Trends in Fermented and Functional Foods 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (204 p.) 311 $a3-0365-4190-X 311 $a3-0365-4189-6 330 $aHealth 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aMicrobiology (non-medical)$2bicssc 610 $aCanavalia gladiata 610 $atriglyceride 610 $aglycerol 610 $aAMP-activated protein kinase 610 $aperoxisome proliferator-activated receptor 610 $aobesity 610 $asynbiotics 610 $aLactobacillus 610 $aBifidobacterium 610 $ainulin 610 $afructooligosaccharide 610 $afunctional food 610 $amilk fermentation 610 $aflaxseed 610 $aactive acidity 610 $ayogurt bacteria 610 $aapparent viscosity 610 $asyneresis 610 $abioactive compounds 610 $aprobiotics 610 $aintestinal permeability 610 $acholesterol 610 $ajamun 610 $anutrition 610 $aantioxidant 610 $ainflammation 610 $acancer 610 $aradioprotection 610 $adiabetes 610 $ahyperlipidemia 610 $avalue addition 610 $apackaging 610 $ayoghurt 610 $agreen tea 610 $afunctional product 610 $asensory quality 610 $aphysical properties 610 $avitamins 610 $aGABA 610 $aphenolic compounds 610 $aorganosulfur compounds 610 $abioactive peptides 610 $abiogenic amines 610 $astress 610 $agalacto-oligosaccharides 610 $aoligofructose 610 $ainflammatory bowel disease 610 $aCheonggukjang 610 $adextran sulfate sodium (DSS)-induced colitis 610 $aprotective effect 610 $agajami-sikhae 610 $aMALDI-TOF MS 610 $amicrobial community 610 $aculture-dependent method 610 $afermentation 610 $aidentification 610 $afermentation temperature 610 $aGodulbaegi kimchi 610 $aantioxidant activity 610 $aantimicrobial activity 610 $akimchi quality 610 $aartificial neural network 610 $afunctional beverage 610 $apartial least-squares regression 610 $ateff-based substrate 610 $a2D-fluorescence spectroscopy 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aMicrobiology (non-medical) 700 $aPatra$b Jayanta Kumar$4edt$0849596 702 $aShin$b Han-Seung$4edt 702 $aParamithiotis$b Spiros$4edt 702 $aPatra$b Jayanta Kumar$4oth 702 $aShin$b Han-Seung$4oth 702 $aParamithiotis$b Spiros$4oth 906 $aBOOK 912 $a9910576883003321 996 $aRecent Advances and Future Trends in Fermented and Functional Foods$93025394 997 $aUNINA