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Understanding food fermentation in the context of functional foods: opportunities for the food industry
BioTendance®, BTD 10-3A, 20 pages
Mai 2010
Mai 2010
Numéro de publication : BTD-10-3A
Prix : 24 $ Membres du Réseau Bio-Innovation®
40 $ Non membres
40 $ Non membres
Supports disponibles :
PDF
Sommaire :
- Introduction
- A rapidly evolving market
- Principles of food fermentation
- Microorganisms used in food fermentation
- Spontaneous fermentation or fermentation with added ferment
- The main categories of fermented foods
- Beverages
- Dairy products (excluding beverages)
- Fruits and vegetables
- legumes
- Meat
- Fish
- Bread and grains
- Health effects of fermented foods
- Destruction of toxins or substances that hamper the breakdown of absorption of molecules in foods
- Predigestion of polysaccharides and proteins
- Synthesis of vitamins and antimicrobial agents
- Direct action of fermentation microorganisms
- Technological challenges for the industry
- Regulation
- Conclusion and outlook
- Glossary
- References
Champs d'application :
- Nutrition humaine
