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.
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.