Health benefits of fermented foods

Critical Reviews in Food Science and Nutrition

Volumn 59, Issue 3, 2019, Pages 506-527

  Şanlier, Nevin ^a   Gökcen, Büşra Başar ^b   Sezgin, Aybüke Ceyhun ^b  

^a BIRUNI UNIVERSITY   (Turkey)

^b GAZI UNIVERSITY   (Turkey)

Author keywords

anti carcinogenic; bioactive peptides; cardiovascular disease; Fermented food; lactic acid bacteria

Indexed keywords

BACTERIA; BLOOD PRESSURE; FERMENTATION; LACTIC ACID; LINOLEIC ACID; OXIDANTS; PEPTIDES; PROCESS CONTROL;

ANTI-CARCINOGENIC; BIOACTIVE PEPTIDES; CARDIO-VASCULAR DISEASE; FERMENTED FOODS; LACTIC ACID BACTERIA;

HEALTH;

ANTIDIABETIC AGENT; ANTIFUNGAL AGENT; ANTIINFECTIVE AGENT; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; MINERAL; PROBIOTIC AGENT; VITAMIN;

ANALYSIS; ATHEROSCLEROSIS; BEER; BIOSYNTHESIS; DIET; FERMENTATION; FERMENTED DAIRY PRODUCT; FERMENTED PRODUCT; FRUIT; HEALTH PROMOTION; HUMAN; LACTOBACILLALES; MEAT; METABOLISM; VEGETABLE; WINE;

ANTI-INFECTIVE AGENTS; ANTI-INFLAMMATORY AGENTS; ANTIFUNGAL AGENTS; ANTIOXIDANTS; ATHEROSCLEROSIS; BEER; CULTURED MILK PRODUCTS; DIET; FERMENTATION; FERMENTED FOODS; FRUIT; HEALTH PROMOTION; HUMANS; HYPOGLYCEMIC AGENTS; LACTOBACILLALES; MEAT PRODUCTS; MINERALS; PROBIOTICS; VEGETABLES; VITAMINS; WINE;

EID: 85063861017     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2017.1383355     Document Type: Review

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