Bioactive Components in Fermented Foods and Food By-Products
Vito Verardo, Ana María Gómez‐Caravaca, Giulia Tabanelli
Abstract
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 [...].
Topics & Concepts
OrganolepticFood scienceShelf lifeFermentation in food processingFermentationFood processingFood productsChemistryBiologyLactic acidBacteriaGeneticsProtein Hydrolysis and Bioactive PeptidesGABA and Rice ResearchSeed and Plant Biochemistry