Health and Bioactive Compounds of Fermented Foods and By-Products
Anna Paula Azevedo de Carvalho, Carlos Adam Conte‐Júnior
Abstract
Some microorganisms can increase the levels of vitamins, antioxidant compounds, peptides, exopolysaccharides, organic acids, and other bioactive molecules in foods after fermentation [...]
Topics & Concepts
FermentationFood scienceAntioxidantChemistryFermentation in food processingMicroorganismHealth benefitsBiotechnologyBacteriaBiochemistryBiologyLactic acidTraditional medicineMedicineGeneticsProtein Hydrolysis and Bioactive PeptidesFood composition and propertiesProbiotics and Fermented Foods