Bioactive compounds in Fermented Foods: Health Aspects (Food Biology Series)

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.

• | Author: Amit Kumar Rai|Anu Appaiah KA
• | Publisher: CRC Press
• | Publication Date: September 15, 2021
• | Number of Pages: 325 pages
• | Language: English
• | Binding: Hardcover
• | ISBN-10: 0367136007
• | ISBN-13: 9780367136000