TY  - GEN
AU  - Patra,Jayanta Kumar
AU  - Shin,Han-Seung
AU  - Paramithiotis,Spiros
AU  - Patra,Jayanta Kumar
AU  - Shin,Han-Seung
AU  - Paramithiotis,Spiros
TI  - Recent Advances and Future Trends in Fermented and Functional Foods
SN  - books978-3-0365-4189-1
PY  - 2022///
CY  - Basel
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - Biology, life sciences
KW  - Microbiology (non-medical)
KW  - Canavalia gladiata
KW  - triglyceride
KW  - glycerol
KW  - AMP-activated protein kinase
KW  - peroxisome proliferator-activated receptor
KW  - obesity
KW  - synbiotics
KW  - Lactobacillus
KW  - Bifidobacterium
KW  - inulin
KW  - fructooligosaccharide
KW  - functional food
KW  - milk fermentation
KW  - flaxseed
KW  - active acidity
KW  - yogurt bacteria
KW  - apparent viscosity
KW  - syneresis
KW  - bioactive compounds
KW  - probiotics
KW  - intestinal permeability
KW  - cholesterol
KW  - jamun
KW  - nutrition
KW  - antioxidant
KW  - inflammation
KW  - cancer
KW  - radioprotection
KW  - diabetes
KW  - hyperlipidemia
KW  - value addition
KW  - packaging
KW  - yoghurt
KW  - green tea
KW  - functional product
KW  - sensory quality
KW  - physical properties
KW  - vitamins
KW  - GABA
KW  - phenolic compounds
KW  - organosulfur compounds
KW  - bioactive peptides
KW  - biogenic amines
KW  - stress
KW  - galacto-oligosaccharides
KW  - oligofructose
KW  - inflammatory bowel disease
KW  - Cheonggukjang
KW  - dextran sulfate sodium (DSS)-induced colitis
KW  - protective effect
KW  - gajami-sikhae
KW  - MALDI-TOF MS
KW  - microbial community
KW  - culture-dependent method
KW  - fermentation
KW  - identification
KW  - fermentation temperature
KW  - Godulbaegi kimchi
KW  - antioxidant activity
KW  - antimicrobial activity
KW  - kimchi quality
KW  - artificial neural network
KW  - functional beverage
KW  - partial least-squares regression
KW  - teff-based substrate
KW  - 2D-fluorescence spectroscopy
N1  - Open Access
N2  - Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food
UR  - https://mdpi.com/books/pdfview/book/5456
UR  - https://directory.doabooks.org/handle/20.500.12854/84473
ER  -