Recent Advances and Future Trends in Fermented and Functional Foods

Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and...

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Định dạng:	Online
Ngôn ngữ:	Tiếng Anh
Được phát hành:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Những chủ đề:	Canavalia gladiata triglyceride glycerol AMP-activated protein kinase peroxisome proliferator-activated receptor obesity synbiotics Lactobacillus Bifidobacterium inulin fructooligosaccharide functional food milk fermentation flaxseed active acidity yogurt bacteria apparent viscosity syneresis bioactive compounds probiotics intestinal permeability cholesterol jamun nutrition antioxidant inflammation cancer radioprotection diabetes hyperlipidemia value addition packaging yoghurt green tea functional product sensory quality physical properties vitamins GABA phenolic compounds organosulfur compounds bioactive peptides biogenic amines stress galacto-oligosaccharides oligofructose inflammatory bowel disease Cheonggukjang dextran sulfate sodium (DSS)-induced colitis protective effect gajami-sikhae MALDI-TOF MS microbial community culture-dependent method fermentation identification fermentation temperature Godulbaegi kimchi antioxidant activity antimicrobial activity kimchi quality artificial neural network functional beverage partial least-squares regression teff-based substrate 2D-fluorescence spectroscopy thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical)
Truy cập trực tuyến:	ONIX_20220621_9783036541907_51
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Recent Advances and Future Trends in Fermented and Functional Foods

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