Health-Promoting Fermented Foods
| dc.contributor.author | Adewumi, G.A. | |
| dc.date.accessioned | 2019-09-03T14:05:12Z | |
| dc.date.available | 2019-09-03T14:05:12Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | Several varieties of fermented foods and beverages are abundantly available and consumed globally. They are produced from cereal grains, legumes, root and tuber crops, fruits and vegetable leaves, milk, meat and seafoods, and miscellaneous food commodities, by spontaneous fermentation processes or the use of appropriate starter cultures. Fermented foods retain viable microorganisms and their metabolites, which perform specific health beneficial functions in the host. Therefore, this chapter is focused on the different types of fermented foods and the microorganisms involved in their production, including a comprehensive report on their health-promoting benefits, such as antimicrobial, antioxidant, antihypertension, anti-obesity, cancer prevention, cholesterol reduction, fibrinolytic activities, immunomodulation and immunostimulatory effects, as well as probiotic functions. | en_US |
| dc.identifier.citation | Adewumi, G. A. (2018). Health-Promoting Fermented Foods | en_US |
| dc.identifier.other | https://doi.org/10.1016/B978-0-08-100596-5.21774-5 | |
| dc.identifier.uri | https://ir.unilag.edu.ng/handle/123456789/5104 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.subject | Fermented foods, Bioactive compounds, Starter cultures, Probiotics, Health benefits | en_US |
| dc.title | Health-Promoting Fermented Foods | en_US |
| dc.type | Article | en_US |