Fermented foods : nutrition and role in health and disease /

"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, particul...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Kovalyov, Oliver (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Nova Science Publishers, [2020]
Colección:Food and beverage consumption and health series.
Temas:
Functional foods.
Fermented foods > Health aspects.
Fermentation.
Fermentation
Nutraceutiques.
Functional foods
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Intro
  • Contents
  • Preface
  • Chapter 1
  • Hypovitaminosis B
  • Exploiting Lactic Acid Bacteria as Vitamin Factories t owards a Prophylactic Approach
  • Abstract
  • 1. Vitamin B2
  • 1.1. Vitamin B2 Discovery
  • The History of the "Yellow Pigment"
  • 1.2. Riboflavin Chemistry
  • Structure and Properties
  • 1.3. Biochemical Pathway of Riboflavin Biosynthesis
  • 1.3.1. Riboflavin De Novo Biosynthetic Pathway
  • 1.3.2. Regulation of Riboflavin Biosynthesis
  • 1.4. Industrial Production of Riboflavin
  • 1.5. Metabolic Engineering
  • Towards Riboflavin Overproduction
  • 1.6. Riboflavin Human Absorption
  • 1.7. Biological Activity in Humans
  • 1.8. Dietary Requirements in Humans
  • 1.9. Riboflavin Deficiency (Etiology, Pathophysiology and Epidemiology)
  • 1.10. Riboflavin Biosynthesizes by Lactic Acid Bacteria
  • 1.11. Riboflavin Food Sources
  • 1.12. Development of Riboflavin Biofortified Functional Foods
  • 1.13. Riboflavin Degradation and Stability in Foods
  • 1.14. Conclusion
  • 2. Vitamin B9
  • 2.1. Background
  • 2.2. Chemical Structure and Properties
  • 2.3. Biosynthetic Pathway
  • 2.3.1. Vitamin B9 De Novo Biosynthetic Pathway
  • 2.3.2. Biosynthesis Regulation
  • 2.4. Industrial Production of Vitamin B9
  • 2.5. Metabolic Engineering
  • 2.6. Folate Producers
  • 2.7. Biological Activity
  • 2.8. Dietary Requirements in Humans
  • 2.9. Cellular Absorption
  • 2.10. Vitamin Deficiency
  • 2.11. Food Sources
  • 2.11.1. Natural Sources
  • 2.11.2. Functional Foods
  • 2.12. Stability in Foods
  • 2.13. Conclusion
  • 3. Vitamin B12
  • 3.1. Vitamin B12
  • 3.2. Chemical Structure and Properties
  • 3.3. Biosynthetic Pathway
  • 3.3.1. Vitamin B12 De Novo and Salvage Pathways
  • 3.3.2. Biosynthesis Regulation
  • 3.4. Vitamin B12 Production
  • 3.5. Metabolic Engineering
  • 3.6. Vitamin B12 Biosynthesis by Lactic Acid Bacteria.
  • 2.1. Lactic Acid Bacteria (LAB)
  • 2.2. Coagulase-Negative Staphylococci (CNS)
  • 3. Nutritional Values
  • 4. Health-Promoting Activities
  • 4.1. Probiotics
  • 4.2. Antioxidant Activity
  • 4.3. Angiotensin Converting Enzyme (ACE) Inhibitory Activity
  • 4.4. Antidiabetic Activity and Cytotoxicity
  • 5. Health Risks of Fermented Meats
  • 5.1. Foodborne Pathogens
  • 5.2. Biogenic Amines and Nitrosamines
  • 5.3. Mycotoxin
  • 5.4. Polycyclic Aromatic Hydrocarbons (PAHs)
  • Conclusion
  • References
  • Chapter 5
  • Fermented Shrimp: Composition, Nutritive Value, Microbes and Benefits
  • Abstract
  • 1. Introduction
  • 2. Shrimp Paste (ka-pi)
  • 2.1. Production of Shrimp Paste (Ka-pi)
  • 2.2. Composition of Ka-pi
  • 2.3. Nutritive Value of Ka-pi
  • 3. Kung-chom
  • 3.1. Kung-chom Production
  • 4. Kung-som
  • 4.1. Kung-som Production
  • 4.2. Composition of Kung-chom and Kung-som
  • 4.3. Nutritive Value of Kung-som and Kung-chom
  • 5. Microbiology of Fermented Shrimp Products
  • 6. Biological Activities and Health Benefits
  • 6.1. Antioxidant Activity
  • 6.2. Antihypertensive Activity
  • 6.3. Fibrinolytic Activity
  • 7. Health Risk
  • 7.1. Biogenic Amines
  • 7.2. High Amount of Salt Content
  • 7.3. Heavy Metals
  • Conclusion
  • References
  • Index
  • Blank Page
  • Blank Page.

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