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Bioactive Compounds in Fermented Foods

By: Amit Kumar Rai (Author) , India) K. A. Karnataka Mysore Anu Appaiah (Central Food Technological Research Institute (Author)

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Ksh 40,800.00

Format: Hardback or Cased Book

ISBN-13: 9780367136000

Publisher: Taylor & Francis Ltd

Publication Date: Nov 30th, 2021

Dimension: 23.40 x 15.60 x 39.00 cms

Category: Food & beverage technology

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The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.

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