Bioactive Components in Fermented Foods and Food By-Products

Vito Verardo; Ana  Maria Gómez-Caravaca; Giulia Tabanelli

doi:10.3390/foods9020153

Foods (Feb 2020)

Bioactive Components in Fermented Foods and Food By-Products

Vito Verardo,
Ana Maria Gómez-Caravaca,
Giulia Tabanelli

Affiliations

Vito Verardo: Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
Ana Maria Gómez-Caravaca: Department of Analytical Chemistry, University of Granada. Campus of Fuentenueva, Avda Fuentenueva s/n, 18071 Granada, Spain
Giulia Tabanelli: Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy

DOI: https://doi.org/10.3390/foods9020153
Journal volume & issue: Vol. 9, no. 2
p. 153

Abstract

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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties [...]

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal

Abstract

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