Microbes used for fermentation process of food products develop flavor. Indeed, they also generate bioactive components that enhance the biofunctionality of food products and these foods called functional foods. Increasing prevalence of various chronic diseases i.e. obesity, diabetes, cardiovascular diseases and cancer that are associated with poor food habits, demands to develop new microbes for fermented food production that can enhance biofunctionality of foods against these life threatening health ailments.
|Titolo:||Fermentation Technology in the Development of Functional Foods for Human Health: Where We Should Head|
|Data di pubblicazione:||2012|
|Appare nelle tipologie:||1.1 Articolo in rivista|