Health benefits of fermented foods

In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated w...

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Veröffentlicht in:	Critical reviews in food science and nutrition Jg. 59; H. 3; S. 506 - 527
Hauptverfasser:	Şanlier, Nevin, Gökcen, Büşra Başar, Sezgin, Aybüke Ceyhun
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	United States Taylor & Francis 04.02.2019 Taylor & Francis Ltd
Schlagworte:	anti-carcinogenic Anti-Infective Agents - analysis Anti-Inflammatory Agents - analysis Antifungal Agents - analysis antihypertensive effect Antiinfectives and antibacterials antimicrobial properties Antioxidants Antioxidants - analysis Arteriosclerosis Atherosclerosis Atherosclerosis - prevention & control Bacteria Bacteriocins Beer bioactive peptides Biological activity Blood pressure Carcinogens cardiovascular disease conjugated linoleic acid Cultured Milk Products - analysis Diabetes mellitus Diet Exopolysaccharides Fermentation Fermented food fermented foods Fermented Foods - analysis flavor Flavors Food Food allergies Food processing industry Fruit Fungicides Health health effects assessments Health Promotion Humans Hypoglycemic Agents - analysis Inflammation Lactic acid Lactic acid bacteria Lactobacillales - metabolism Meat Products Microorganisms Minerals Minerals - metabolism Nutrients Opioids Oxidizing agents Peptidase Peptides prebiotics Pressure effects Probiotics protective effect Proteinase proteinases Shelf life Sphingolipids Vegetables Vitamins Vitamins - biosynthesis Wine anti-carcinogenic bioactive peptides cardiovascular disease lactic acid bacteria Fermented food
ISSN:	1040-8398, 1549-7852, 1549-7852
Online-Zugang:	Volltext
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