Bioactive Components in Fermented Foods and Food By-Products

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 digestibi...

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Detalles Bibliográficos
Otros Autores:	Verardo, Vito (auth), Gomez-Caravaca, Ana, Tabanelli, Giulia
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	MDPI - Multidisciplinary Digital Publishing Institute 2020
Materias:	chemical refining Lactic acid bacteria grapevine sourdough vegetable oil platelet-activating factor biogenic amines aglycones food fermentation food by-products beer Blakeslea trispora ?-aminobutyric acid (GABA) fish oil ?-glucosidase Thunnus thynnus lycopene histidine decarboxylase (hdc) gene fermentation wine ?-aminobutyric acid GABA thrombin isoflavones polar lipids phenolic compounds lactobacilli fatty acid profile antithrombotic UHPLC/ESI-QTRAP orange powder tyrosine decarboxylase (tdc) gene Sparus aurata amaranth flour soybean extract Penicillium citrinum indoleamines cardiovascular disease brewer’s spent grain Pecorino di Farindola liquid chromatography by-products lactic acid bacteria grains bioactive peptides Dicentrarhus labrax fungi raw milk ewe’s cheese ?-aminobutyric acid bioactive compounds hops volatile components
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009427455406719