Bioactive Compounds In Fermented Foods

Bioactive Compounds In Fermented Foods Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Bioactive Compounds In Fermented Foods book. This book definitely worth reading, it is an incredibly well-written.

Bioactive Compounds in Fermented Foods

Amit Kumar Rai,Anu Appaiah K. A.
Bioactive Compounds in Fermented Foods Book PDF

Author : Amit Kumar Rai,Anu Appaiah K. A.
Publisher : CRC Press
Page : 414 pages
File Size : 46,9 Mb
Release : 2021-11-29
Category : Technology & Engineering
ISBN : 9780429651212

Get Book

Bioactive Compounds in Fermented Foods by Amit Kumar Rai,Anu Appaiah K. A. Pdf

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Bioactive Components in Fermented Foods and Food By-Products

Vito Verardo,Ana María Gomez-Caravaca,Giulia Tabanelli
Bioactive Components in Fermented Foods and Food By Products Book PDF

Author : Vito Verardo,Ana María Gomez-Caravaca,Giulia Tabanelli
Publisher : MDPI
Page : 140 pages
File Size : 41,5 Mb
Release : 2020-05-22
Category : Science
ISBN : 9783039288519

Get Book

Bioactive Components in Fermented Foods and Food By-Products by Vito Verardo,Ana María Gomez-Caravaca,Giulia Tabanelli Pdf

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.

Bioactive Components in Fermented Foods and Food By-products

Vito Verardo,Ana Maria Gomez-Caravaca,Giulia Tabanelli
Bioactive Components in Fermented Foods and Food By products Book PDF

Author : Vito Verardo,Ana Maria Gomez-Caravaca,Giulia Tabanelli
Publisher : Unknown
Page : 128 pages
File Size : 49,8 Mb
Release : 2020
Category : Biology (General)
ISBN : 3039288520

Get Book

Bioactive Components in Fermented Foods and Food By-products by Vito Verardo,Ana Maria Gomez-Caravaca,Giulia Tabanelli Pdf

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.

Fermented Foods in Health and Disease Prevention

Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Fermented Foods in Health and Disease Prevention Book PDF

Author : Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Publisher : Academic Press
Page : 762 pages
File Size : 55,8 Mb
Release : 2016-09-12
Category : Science
ISBN : 9780128025499

Get Book

Fermented Foods in Health and Disease Prevention by Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas Pdf

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation

Yu Xiao,Xiaolong Ji,Xiudong Xia
Enhancement of Nutritional Profile Biological Activity of Plant Based Foods by Fermentation Book PDF

Author : Yu Xiao,Xiaolong Ji,Xiudong Xia
Publisher : Frontiers Media SA
Page : 243 pages
File Size : 41,5 Mb
Release : 2023-01-31
Category : Medical
ISBN : 9782832512937

Get Book

Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation by Yu Xiao,Xiaolong Ji,Xiudong Xia Pdf

With ever-increasing health consciousness among consumers in the worldwide in the last decades, great attention has been paid on the application of biotechnology methods in the agricultural and food industry. Especially for plant-based foods production, which exhibit co-benefits to human the health and climate. Traditional fermented foods play a crucial role in human diets around the world because of their unique flavors, great nutritional value, and health-beneficial effects. Fermentation is one of the most traditional but still prevalent bio-processing approaches in the food industry, with the great potential to improve the flavor, sensory, nutritional value and biological activity (including antioxidant capacity, anti-cancer, anti-diabetic anti-inflammatory, regulating intestinal flora properties) of food products. The application of microbial food processing method has attracted the interest of researchers and industries due to its simple, environmentally friendly, and cost-efficiently advantages. The use of fermentation and selected generally recognized as safe (GRAS) starters, such as lactic acid bacteria, yeasts and filamentous fungi has been considered as an excellent method to improve the nutritional value or biological activity of foods by the biosynthesis/biotransformation/generation of bioactive compounds (e.g., phenolic compounds, oligosaccharide), or by the degradation of anti-nutritional factors. In the last years, the exploitation of microbes isolated from traditional fermented foods or as the result of the inoculation of selected starters was conducted to produce novel fermented plant-based foods with beneficial viable microorganisms and/or their metabolites that positively impact on human health. This Research Topic aims to focus on the application of microorganisms in processing of fermented plant-based foods to improve nutritional profile and/or biological activity. In particular, it is welcome focusing on matrices fermentation by beneficial microorganisms, processing for food substrate/by-product valorization, augmentation of food matrix bioactive compounds via fermentation. We invite authors to submit different types of manuscripts (e.g., Original Research Articles, short communications, and Review Articles) that focus on but are not limited to the following topics:  Microbial metabolic pathways associated with the accumulation of bioactive compounds of fermented foods.  Innovative fermentation approaches to improve the nutritional and functional properties in the final products.  Valorization of plant-based food matrices/by-products via fermentation.  Plant-based anti-nutritional factors degradation by microorganisms.  Development of high added-value and novel fermented products.  Production of bioactive compounds with health beneficial effects.  Human intestinal flora simulated effect on plant-based food.

Lactic Acid Fermentation of Fruits and Vegetables

Spiros Paramithiotis
Lactic Acid Fermentation of Fruits and Vegetables Book PDF

Author : Spiros Paramithiotis
Publisher : CRC Press
Page : 217 pages
File Size : 51,5 Mb
Release : 2017-02-03
Category : Science
ISBN : 9781315353302

Get Book

Lactic Acid Fermentation of Fruits and Vegetables by Spiros Paramithiotis Pdf

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.

Soft Chemistry and Food Fermentation

Alexandru Mihai Grumezescu,Alina Maria Holban
Soft Chemistry and Food Fermentation Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 548 pages
File Size : 46,9 Mb
Release : 2017-07-18
Category : Technology & Engineering
ISBN : 9780128112045

Get Book

Soft Chemistry and Food Fermentation by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

African Fermented Food Products- New Trends

Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
African Fermented Food Products New Trends Book PDF

Author : Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
Publisher : Springer Nature
Page : 584 pages
File Size : 40,5 Mb
Release : 2022-01-31
Category : Technology & Engineering
ISBN : 9783030829025

Get Book

African Fermented Food Products- New Trends by Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod Pdf

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

Fermentation

Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski
Fermentation Book PDF

Author : Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski
Publisher : CRC Press
Page : 402 pages
File Size : 48,7 Mb
Release : 2012-04-12
Category : Technology & Engineering
ISBN : 9781439853344

Get Book

Fermentation by Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski Pdf

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.

Retention of Bioactives in Food Processing

Seid Mahdi Jafari,Esra Capanoglu
Retention of Bioactives in Food Processing Book PDF

Author : Seid Mahdi Jafari,Esra Capanoglu
Publisher : Springer Nature
Page : 610 pages
File Size : 48,6 Mb
Release : 2022-07-25
Category : Technology & Engineering
ISBN : 9783030968854

Get Book

Retention of Bioactives in Food Processing by Seid Mahdi Jafari,Esra Capanoglu Pdf

Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.

Food Bioactives

Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
Food Bioactives Book PDF

Author : Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
Publisher : CRC Press
Page : 432 pages
File Size : 44,7 Mb
Release : 2019-10-28
Category : Science
ISBN : 9780429512513

Get Book

Food Bioactives by Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle Pdf

This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more. Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.

Fermented Foods, Part II

Ramesh C. Ray,Didier Montet
Fermented Foods Part II Book PDF

Author : Ramesh C. Ray,Didier Montet
Publisher : CRC Press
Page : 525 pages
File Size : 49,8 Mb
Release : 2017-05-25
Category : Technology & Engineering
ISBN : 9781351793766

Get Book

Fermented Foods, Part II by Ramesh C. Ray,Didier Montet Pdf

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

Fermented Foods, Part I

Didier Montet,Ramesh C. Ray
Fermented Foods Part I Book PDF

Author : Didier Montet,Ramesh C. Ray
Publisher : CRC Press
Page : 413 pages
File Size : 45,7 Mb
Release : 2016-04-19
Category : Science
ISBN : 9781498740814

Get Book

Fermented Foods, Part I by Didier Montet,Ramesh C. Ray Pdf

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Fermented Foods and Beverages of the World

Jyoti Prakash Tamang,Kasipathy Kailasapathy
Fermented Foods and Beverages of the World Book PDF

Author : Jyoti Prakash Tamang,Kasipathy Kailasapathy
Publisher : CRC Press
Page : 460 pages
File Size : 44,7 Mb
Release : 2010-07-01
Category : Technology & Engineering
ISBN : 9781420094961

Get Book

Fermented Foods and Beverages of the World by Jyoti Prakash Tamang,Kasipathy Kailasapathy Pdf

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods

Carlo Giuseppe Rizzello,Palmira de Bellis
Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods Book PDF

Author : Carlo Giuseppe Rizzello,Palmira de Bellis
Publisher : Mdpi AG
Page : 0 pages
File Size : 49,9 Mb
Release : 2024-01-12
Category : Science
ISBN : 303659969X

Get Book

Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods by Carlo Giuseppe Rizzello,Palmira de Bellis Pdf

Health organizations have recently highlighted the need to improve the nutritional and functional characteristics of foods and beverages as a strategy to prevent chronic disease and enhance, globally, the life quality. Many staple foods are characterized by critical issues such as high glycemic response, low biological value of proteins, high concentrations of salt and fat, the presence of ingredients associated with hypersensitivity reactions, often lacking functional compounds such as fibers and polyphenols. The use of fermentation and selected starters, such as lactic acid bacteria (LAB) and yeasts, has long been considered an excellent tool to improve the nutritional/functional characteristics of foods by the synthesis of bioactive compounds, or by the degradation of antinutrional factors, while ameliorating their organoleptic and technological features. In recent years, natural fermented foods, novel food matrices and their microbial communities have been studied in order to select microorganisms with characteristics useful for the nutritional/functional improvement of traditional and novel fermented foods. In this Special Issue, an overview of the latest scientific evidences on the improvement of nutritional and functional properties resulting from the use of beneficial microorganisms, is provided.