Bioactive compounds in Fermented Foods: Health Aspects

1st Edition

Amit Kumar Rai, Anu Appaiah KA

CRC Press
Published April 15, 2019
Reference - 325 Pages - 10 Color & 30 B/W Illustrations
ISBN 9780367136000 - CAT# K409765
Series: Food Biology Series

For Instructors Request Inspection Copy


Add to Wish List
FREE Standard Shipping!


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.