Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

Trends in Food Science and Technology

Volumn 53, Issue , 2016, Pages 60-74

  Bhanja Dey, Tapati ^a   Chakraborty, Subhojit ^a   Jain, Kavish Kr ^a   Sharma, Abha ^a   Kuhad, Ramesh Chander ^a  

^a UNIVERSITY OF DELHI   (India)

Author keywords

Antioxidant; Bioactive; Extraction; Fermentation; Food; Phenolic compounds; Reactive oxygen; Solid state; Submerged

Indexed keywords

ANTIOXIDANTS; COST EFFECTIVENESS; EXTRACTION; FOOD PRODUCTS; HEALTH HAZARDS; MICROORGANISMS; PHENOLS; PROCESS CONTROL; SUBSTRATES;

BIOACTIVE; FERMENTATION TECHNOLOGIES; MICROBIAL FERMENTATION PROCESS; PHENOLIC COMPOUNDS; REACTIVE OXYGEN; SECONDARY METABOLIC PATHWAYS; SUBMERGED; SUBMERGED AND SOLID-STATE FERMENTATION;

FERMENTATION;

EID: 84969625572     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.04.007     Document Type: Review

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