Health and Bioactive Compounds of Fermented Foods and By-Products-Reference-Cited by-同舟云学术

Health and Bioactive Compounds of Fermented Foods and By-Products

Published:2023-12-22 Issue:1 Volume:10 Page:13
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

Carvalho Anna Paula Azevedo de¹²³^ORCID,Conte-Junior Carlos Adam¹²³^ORCID

Affiliation:

1. Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil

2. Research Support Group on Nanomaterials, Polymers, and Interaction with Biosystems (BioNano), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil

3. Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil

Abstract

Some microorganisms can increase the levels of vitamins, antioxidant compounds, peptides, exopolysaccharides, organic acids, and other bioactive molecules in foods after fermentation [...]

Funder

Fundação Carlos Chagas de Amparo à Pesquisa do Estado do Rio de Janeiro

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Link

https://www.mdpi.com/2311-5637/10/1/13/pdf

Reference11 articles.

1. Kaur, A., and Purewal, S.S. (2023). Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement. Fermentation, 9.

2. Lvova, K., Martínez-Arcos, A., López-Prieto, A., Vecino, X., Moldes, A.B., and Cruz, J.M. (2023). Optimization of the Operational Conditions to Produce Extracellular and Cell-Bound Biosurfactants by Aneurinibacillus Aneurinilyticus Using Corn Steep Liquor as a Unique Source of Nutrients. Fermentation, 9.

3. Kim, J., Yu, S., Jeong, Y., and Kim, M. (2023). Enhancement of Bioactive Properties in Momordica charantia by Leuconostoc Fermentation. Fermentation, 9.

4. Moon, H., Ha, J.-H., Lee, J., Jang, H., Kwon, D., Cho, M., Kang, D., Kim, I., and Kim, M. (2023). The Effect of Fermented Momordica charantia with Leuconostoc mesenteroides MKSR on Metabolic Complications Induced by High-Fat High-Cholesterol Diet in C57BL/6 Mice. Fermentation, 9.

5. Faria, D.J., de Carvalho, A.P.A., and Conte-Junior, C.A. (2023). Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications. Fermentation, 9.

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