Bioactive compounds in fermented foods health aspects / editors, Amit Kumar Rai, Scientist C, Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India, Anu Appaiah K. A., Senior Principal Scientist (Rtd.), Central Food Technological Research Institute, Mysore, Karnataka, India.
| Other author | Rai, Amit Kumar, 1984- |
| Other author | Appaiah, Anu, 1961- |
| Format | Electronic |
| Edition | First edition. |
| Publication Info | Boca Raton : CRC Press, Taylor & Francis Group, 2022. |
| Description | x, 404 pages : illustrations (some color) ; 25 cm. |
| Supplemental Content | Full text available from Taylor & Francis eBooks |
| Subjects |
| Series | Food biology series Food biology series. ^A1325330 |
| Abstract | "The book entitled "Bioactive compounds in fermented foods: health aspects" discusses the recent advances in health benefits of the different types of bioactive components produced during food fermentation. In recent years a lot of attention has been given on characterization 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. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health"-- Provided by publisher. |
| General note | "A science publishers book." |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2021017086 |
| ISBN | 9780367136000 (hbk.) |
| ISBN | 9781032025254 (pbk.) |
| ISBN | (ebk.) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |