Bioactive compounds in Fermented Foods : Health Aspects book cover
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Bioactive compounds in Fermented Foods
Health Aspects



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ISBN 9780367136000
September 15, 2021 Forthcoming by CRC Press
325 Pages 8 Color & 12 B/W Illustrations

 
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Book 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. These 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 last one decade and the book brings the updated information on research and advances in different types of health benefits exhibited by bioactive compounds in wide range of fermented foods.

Table of Contents

Microorganisms Associated with Food Fermentation

Spiros Paramithiotis

Bioactive Compounds in Fermented Foods

Swati Sharma, Srichandan Padhi, Megha Kumari, Amit Kumar Rai, and Dinabandhu Sahoo

Polyphenols in Fermented Foods and Their Potential Health Benefits

E. Sener-Aslay, and Z. Tacer-Caba

Bioactive peptides in fermented food products: production and functionality

Sanjukta Samurailatpam, Reena Kumari, Dinabandhu Sahoo, and Amit Kumar Rai

Fibrinolytic Enzymes in Fermented Food Products

Yogesh Devaraj and Prakash M Halami

Production of Antihypertensive Peptides during Food Fermentation

Brij Pal Singh, Harsh Panwar, Bharat Bhushan , and Vijay Kumar

Exopolysaccharides in Fermented Foods and their Potential Health Benefits

Maria Antonia Pedrine Colabone Celligoi, Gabrielly Terassi Bersanetti, Cristiani Baldo Reginara Teixeira da Silva and Victoria Akemi Itakura Silveira

Impact of Fermentation on Antinutritional Factors

Minna Kahala, Sari Mäkinen, and Anne Pihlanto

Prebiotics, Probiotics, and Synbiotics: A New Integrated Approach in Functional Foods

Yogita Lugani, Balwinder Singh Sooch, and Sachin Kumar

Fermented Soybean Products and Their Health Benefits

Buddhiman Tamang, Lalit Kumar Chaurasia, Kriti Ghatani, and Ranjan Kaushal Tirwa

Health Benefits of Fermented Alcoholic Beverages

Gabriela Rios-Corripio, Paola Hernández-Carranza, Irving Israel Ruiz-Lópezb, José Ángel Guerrero-Beltrán, and Carlos Enrique Ochoa-Velasco

Fermented Milk Products and Their Potential Health Benefits

S V N Vijayendra

Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects

Sri Charan Bindu Bavisetty, Soottawat Benjakul, Oladipupo Odunayo Olatunde, and Ali Muhammed Moula Ali

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Editor(s)

Biography

Amit Kumar Rai is working as Scientist-C at IBSD, Regional Centre at Gangtok, Sikkim, India. His research area is focused on effect of food fermentation, biotransformation and production of bioactive peptides and bioactive metabolites in fermented foods. To his credit, he has so far published 53 publications including research papers, reviews and book chapters and filed 3 patents. Dr. Amit has served as Editor of Indian Food Industry, a bimonthly Journal published by AFSTI. His performance as a researcher has resulted in the bestowment of the AU-CBT Excellence Award, AFSTI-Young Scientist Award, AMI-Young Scientist Awards, Award for excellence in Food Biotechnology (SAB), and NESA- Scientist of the Year.

Anu Appaiah is Principal Scientist in Department of Microbiology and Fermentation Technology in CSIR-CFTRI, Mysore. Has over 24 years of research experience in 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, has 1 patent and 2 process for industrial use. For his research and teaching contribution he has been awarded several National and International Awards. He is the Chairman of sub-committee on alcoholic beverages, BIS, Govt. of India and member of committees of FSSAI on fermented foods and beverages.