Bioactive Compounds In Fermented Foods: Health Aspects (Food Biology Series)
Formats
Paperback/English
USD 99.20
Description
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. These biotransformation results in
