Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities

Comprehensive Reviews in Food Science and Food Safety

Volumn 16, Issue 3, 2017, Pages 489-531

  Gan, Ren You ^a,b   Li, Hua Bin ^c   Gunaratne, Anil ^d   Sui, Zhong Quan ^a   Corke, Harold ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

^c SUN YAT SEN UNIVERSITY   (China)

^d SABARAGAMUWA UNIVERSITY OF SRI LANKA   (Sri Lanka)

Author keywords

anti cancer effect; anti hypertensive effect; antioxidant effect; beans; bioactive peptides; cereal grains; fermentation; natural phenolics; vitamins; aminobutyric acid

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BACTERIA; BIOACTIVITY; DISEASES; LACTIC ACID; MICROORGANISMS; VITAMINS;

AMINOBUTYRIC ACIDS; ANTI-CANCER EFFECT; ANTI-HYPERTENSIVE EFFECT; ANTIOXIDANT EFFECT; BEANS; BIOACTIVE PEPTIDES; CEREAL GRAINS; PHENOLICS;

FERMENTATION;

EID: 85016181064     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12257     Document Type: Review

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