Bioactive compounds in Fermented Foods: Health Aspects, 1st Edition (Hardback) book cover

Bioactive compounds in Fermented Foods

Health Aspects, 1st Edition

Edited by Amit Kumar Rai, Anu Appaiah KA

CRC Press

325 pages | 10 Color Illus. | 30 B/W Illus.

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Hardback: 9780367136000
pub: 2019-04-15
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Description

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.

Table of Contents

Part 1: Introduction. 1. Microorganisms associated with food fermentation. 2. Food fermentation - Microbial transformation and health benefits. Part 2: Bioactive compounds in fermented foods. 3. Bioactive compounds in fermented foods. 4. Impact of fermentation on polyphenols and their health benefits. 5. Bioactive peptides in fermented food products – production and functionality. 6. Fibrinolytic enzymes in fermented food products. 7. Production of antihypertensive peptides during food fermentation. 8. Exopolysaccharides in fermented foods and their potential health benefits. 9. Microbial metabolites in fermented food products and their impact on human health. 10. Impact of fermentation on antinutritional factors. 11. Gama-Amino butyric acids (GABA) in fermented food products. 12. Prebiotic, probiotic and synbiotic in fermented food products. Part 3: Traditional fermented products and health benefits. 13. Fermented soybean products and their health benefits. 14. Health benefits of fermented alcoholic beverages. 15. Fermented milk products and their potential health benefits. 16. Bioactive in fermented fish and meat products: health aspects. Part 4: Recent advances in food fermentation. 17. Microbial transformation during Gut fermentation.

About the Editors

Dr. Amit Kumar Rai is working as a Scientist-C at Institute of Bioresources and Sustainable Development, Sikkim Centre at Gangtok, Sikkim, which is at its establishment phase. Since last 5 years he has contributed in the area of food science working in a remote place for the development of functional fermented foods products of North East India. Currently, his research is focused on effect of food fermentation on the formation of bioactive peptides and other bioactive metabolites in fermented foods of Northeast India. Apart from food fermentation he is also working on bioprospection of microorganisms from extreme ecological niches of North East India for the production of Industrially Important Enzymes and bioactive metabolites. He has completed his doctorate from CFTRI, Mysore and his doctorate research was focused on conversion of WASTE (animal and fish processing waste) to FOOD (animal feed and nutraceutical) through eco-friendly biotechnological approaches and bioactivities of the recovered products in animal model. To his credit, he has so far published 26 research papers, 26 presentations in conference and author of 10 Chapters in the book published by various International Publishers. Dr. Amit is also serving as Editor of Indian Food Industry, a bimonthly Journal published by Association of Food Scientist and Technologist, India. His performance as a researcher has resulted in the bestowment of the AU-CBT Best Research Scholar Award 2009 by the Biotech Research Society of India, Young Scientist Award 2015 (Food and Dairy Microbiology) by Association of Microbiologist of India, and Award for excellence in Food Biotechnology 2016 by Society of Applied Biotechnology. He has also won several Best presentation Awards at various International and National conferences.

Dr. Anu Appaiah is Principal Scientist in Department of Microbiology and Fermentation Technology in CSIR-Central Food technological Research Institute, Mysore. Dr. Appaiah has completed his doctorate in Applied Botany (Microbiology) from CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru. He has more than 24 years of research experience in the area of food fermentation, biotransformation and production of microbial metabolites. He has completed several research projects and guided 10 Ph.D. students and 52 Masters Students. He has so far published more than 50 research papers, 12 book chapters, 1 patent and 2 process for industrial use. For his research and teaching contribution he has been awarded Young Scientist Award (1993-94) by Ministry of Science and Technology (Govt. of India), Academic Excellence Award by Kodava Samaj, Man of the year award by the American Biographical Institute Raleigh, USA and Outstanding Leadership Award for the year 2000 by the American Biographical Society. His research work has also been awarded at several national and international conferences. He is the Chairman of sub-committee on alcoholic beverages, BIS, Govt. of India and member of several other committees of FSSAI on fermented foods and beverages. He is also Editor in Chief of Indian Food Industry a bimonthly Journal published by Association of Food Scientist and Technologist (AFSTI), India. He is currently serving as member of Central Executive Committee of AFSTI, Mysore, India.

About the Series

Food Biology Series

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Subject Categories

BISAC Subject Codes/Headings:
SCI000000
SCIENCE / General