Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

Food Research International

Volumn 104, Issue , 2018, Pages 86-99

  Septembre Malaterre, Axelle ^b   Remize, Fabienne ^b   Poucheret, Patrick ^a  

^a UNIV MONTPELLIER   (France)

^b UNIVERSITÉ DE LA RÉUNION   (France)

Author keywords

Fruits; Health benefits; Lactic fermentation; Phytonutrients; Polyphenols; Vegetables

Indexed keywords

BIOCHEMISTRY; FATTY ACIDS; FERMENTATION; FRUITS; LACTIC ACID; MOLECULES; NUTRITION; PEPTIDES; PHENOLS; VEGETABLES;

FRUIT AND VEGETABLES; FRUITS AND VEGETABLES; HEALTH BENEFITS; LACTIC FERMENTATIONS; PHYTONUTRIENTS; POLYPHENOLS; PROBIOTIC POTENTIALS; SHORT-CHAIN FATTY ACIDS;

HEALTH;

LACTIC ACID; PHYTOCHEMICAL;

FERMENTATION; FERMENTED PRODUCT; FOOD CONTROL; FOOD HANDLING; FRUIT; HEALTHY DIET; HUMAN; INTESTINE FLORA; LACTOBACILLALES; METABOLISM; MICROBIOLOGY; NUTRITIONAL STATUS; NUTRITIONAL VALUE; PROCEDURES; VEGETABLE;

FERMENTATION; FERMENTED FOODS; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; GASTROINTESTINAL MICROBIOME; HEALTHY DIET; HUMANS; LACTIC ACID; LACTOBACILLALES; NUTRITIONAL STATUS; NUTRITIVE VALUE; PHYTOCHEMICALS; VEGETABLES;

EID: 85029479453     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.09.031     Document Type: Article

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