Bioactive Compounds in Fermented Foods by Rai, Amit Kumar; K. A., Anu Appaiah;

Health Aspects

Series: Food Biology Series;

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Product details:

Edition number 1
Publisher CRC Press
Date of Publication 30 November 2021

ISBN 9780367136000
Binding Hardback
No. of pages414 pages
Size 234x156 mm
Weight 390 g
Language English
Illustrations 12 Illustrations, black & white; 8 Illustrations, color; 1 Halftones, black & white; 3 Halftones, color; 11 Line drawings, black & white; 5 Line drawings, color; 31 Tables, black & white

Short description:

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.

Long 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. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Part 1: Introduction 1. Microorganisms Associated with Food Fermentation 2. Bioactive Compounds in Fermented Foods Part 2: Health Promoting Components in Fermented Foods 3. Polyphenols in Fermented Foods and Their Potential Health Benefits 4. Bioactive Peptides in Fermented Food Products: Production and Functionality 5. Fibrinolytic Enzymes in Fermented Food Products 6. Production of Antihypertensive Peptides during Food Fermentation 7. Exopolysaccharides in Fermented Foods and Their Potential Health Benefits 8. Impact of Fermentation on Antinutritional Factors 9. Prebiotics, Probiotics and Synbiotics: A New Integrated Approach in Functional Foods Part 3: Traditional Fermented Products and Health Benefits 10. Fermented Soybean Products and Their Health Benefits 11. Health Benefits of Fermented Alcoholic Beverages 12. Fermented Milk Products and Their Potential Health Benefits 13. Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects Part 4: Recent Advances in Food Fermentation 14. Microbial Transformation during Gut Fermentation