TY  - BOOK
AU  - Kovalyov,Oliver
TI  - Fermented foods: nutrition and role in health and disease 
T2  - Food and beverage consumption and health
SN  - 9781536187052
AV  - QP144 .F476 2020
PY  - 2020///
CY  - New York
PB  - Nova Science Publishers
KW  - Functional foods
KW  - Fermented foods
KW  - Health aspects
KW  - Fermentation
KW  - Electronic Books
N1  - 2; 2; b
N2  - "Fermented Foods: Nutrition and Role in Health and Disease provides a comprehensive review of the recently discovered, or bioengineered, vitamin B2, B9 and B12-producing lactic acid bacteria, providing an in depth analysis of the latest biotechnological applications and potentialities, particularly the development of novel bioenriched fermented foods. The authors elucidate the impact of lactic acid fermentation on sulforaphane rich products in an effort to improve our understanding on the role of sulforaphane as a potential medicine in the treatment of various disorders. A proteinaceous compound produced by Leuconostoc lactis RK18 is characterized, isolated from a fermented Cambodian food product. Later, fermented meat products and fermented shrimp products are discussed, particularly focusing on their production, composition, microorganisms, health benefits and health risks"--
UR  - https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2618062&site=eds-live&custid=s3260518
ER  -