图书简介
Bioactive Compounds in Fermented Foods: Health Aspects discusses the recent advances in health benefits of the various types of bioactive components produced during food fermentation. In recent years, a lot of attention has been given to characterisation of bioactive compounds and their impact on human health to develop functional foods against different metabolic disorders. The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. This book discusses the different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.
Part 1: Introduction 1. Microorganisms Associated with Food Fermentation Spiros Paramithiotis 2. Bioactive Compounds in Fermented Foods Swati Sharma, Srichandan Padhi, Megha Kumari, Amit Kumar Rai and Dinabandhu Sahoo Part 2: Health Promoting Components in Fermented Foods 3. Polyphenols in Fermented Foods and Their Potential Health Benefits E. Sener-Aslay and Z. Tacer-Caba 4. Bioactive Peptides in Fermented Food Products: Production and Functionality Sanjukta Samurailatpam, Reena Kumari, Dinabandhu Sahoo and Amit Kumar Rai 5. Fibrinolytic Enzymes in Fermented Food Products Yogesh Devaraj and Prakash M. Halami 6. Production of Antihypertensive Peptides during Food Fermentation Brij Pal Singh, Harsh Panwar, Bharat Bhushan and Vijay Kumar 7. Exopolysaccharides in Fermented Foods and Their Potential Health Benefits Maria Antonia Pedrine Colabone Celligoi, Gabrielly Terassi Bersanetti, Cristiani Baldo, Reginara Teixeira da Silva and Victoria Akemi Itakura Silveira 8. Impact of Fermentation on Antinutritional Factors Minna Kahala, Sari Makinen and Anne Pihlanto 9. Prebiotics, Probiotics and Synbiotics: A New Integrated Approach in Functional Foods Yogita Lugani, Balwinder Singh Sooch and Sachin Kumar Part 3: Traditional Fermented Products and Health Benefits 10. Fermented Soybean Products and Their Health Benefits Buddhiman Tamang, Lalit Kumar Chaurasia, Kriti Ghatani and Ranjan Kaushal Tirwa 11. Health Benefits of Fermented Alcoholic Beverages Gabriela Rios-Corripio, Paola Hernandez-Carranza, Irving Israel Ruiz-Lopez, Jose Angel Guerrero-Beltran, Carlos Enrique Ochoa-Velasco 12. Fermented Milk Products and Their Potential Health Benefits S.V.N. Vijayendra 13. Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects Sri Charan Bindu Bavisetty, Soottawat Benjakul, Oladipupo Odunayo Olatunde and Ali Muhammed Moula Ali Part 4: Recent Advances in Food Fermentation 14. Microbial Transformation during Gut Fermentation Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, Dinabandhu Sahoo and Amit Kumar Rai
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