Fermentation for tailoring the technological and health related functionality of food products

Critical Reviews in Food Science and Nutrition

Volumn 60, Issue 17, 2020, Pages 2887-2913

  Shiferaw Terefe, Netsanet ^a   Augustin, Mary Ann ^a  

^a CSIRO   (Australia)

Author keywords

alkaline fermentation; bioactives; Fermentation; functional foods; lactic acid bacteria; polyphenols; yeast and mold

Indexed keywords

FERMENTATION; FOOD SUPPLY; HEALTH; LACTIC ACID; TEXTURES;

ANTI-NUTRITIONAL FACTORS; BIOACTIVES; BIOTECHNOLOGICAL PROCESS; FUNCTIONAL PROPERTIES; LACTIC ACID BACTERIA; MICROBIAL FERMENTATION; NUTRITIONAL QUALITIES; POLYPHENOLS;

FUNCTIONAL FOOD;

POLYPHENOL;

BEVERAGE; BIOAVAILABILITY; CHEMISTRY; FERMENTATION; FOOD; FOOD CONTROL; HUMAN; METABOLISM; NUTRITIONAL VALUE;

BEVERAGES; BIOLOGICAL AVAILABILITY; FERMENTATION; FERMENTED FOODS AND BEVERAGES; FOOD; FOOD MICROBIOLOGY; HUMANS; NUTRITIVE VALUE; POLYPHENOLS;

EID: 85074051795     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2019.1666250     Document Type: Review

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