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

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 resp...

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Formáid:	Online
Teanga:	Béarla
Foilsithe / Cruthaithe:	MDPI - Multidisciplinary Digital Publishing Institute 2024
Ábhair:	yeast-free dough baker’s yeast liquid sourdough metagenetic analysis lactic acid bacteria microbiota barley bioprocessing baked goods dextran fibers germination glycemic index lentil sourdough ricotta cheese exhausted whey anti-ACE activity fermentation bioactive peptides food by-products sensory evaluation hierarchical cluster analyses volatile organic compounds GC-MS GC-IMS principal component synthetic preservatives preservation enhancement metabolites supplementation with LAB Pyrus pyrifolia Camellia sinensis var. assamica nutritive composition physical properties chemical properties antioxidant activities sensory properties shelf-life edible insects Tenebrio molitor larvae functionality change Cordyceps militaris mycelia beer non-conventional yeasts functional beer exopolysaccharides homopolysaccharides sucrose gene expression nuclear magnetic resonance monosaccharide composition oats polyphenols flavonoids legumes non-dairy alternatives free amino acids and peptides n/a thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics
Rochtain ar líne:	ONIX_20240514_9783036599694_53
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Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods

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