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Price Distribution

Price distribution over 49 days • 2 price levels

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Price Analysis

Most common price: £59 (33 days, 67.3%)

Price range: £59 - £69

Price levels: 2 different prices over 49 days

Description

The major role of antioxidant compounds in preserving food shelf-life and providing health-promoting benefits, combined with the increasing concern towards synthetic antioxidants, is increasingly leading the scientific community to focus on natural antioxidants. Polyphenols, bioactive peptides, amino acids, and vitamins are among the most common antioxidant compounds naturally present in foods. Nevertheless, enabling further improvements in food antioxidant activity in vitro, which could potentially reflect that in vivo, is a topic of utmost significance. The bioconversion elicited by the use of microbial enzymes and/or fermentation with selected starters can be considered as a tool to enhance the activity of bioactive compounds by facilitating their release or changing their structural conformation. Yet, the elucidation of new bioconversion pathways, the study of antioxidant bioavailability and bioaccessibility, and their efficacy during in vivo digestion is an area that still needs exploring. In this framework, this Special Issue is aimed at covering the most recent advances in the use of fermentation as a means to enhance food antioxidant potential.

Product Specifications

Format: hardcover
ASIN: 372582844X
Category: Books > Subjects > Science, Nature & Maths > Biological Sciences > Biological Science
Domain: Amazon UK
Release Date: 20 December 2024
Listed Since: 02 January 2025

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The Antioxidant Potential of Fermented Foods: Challenges and Future Trends

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This is the usual price. Wait for it to drop, or tell us your number.

The Antioxidant Potential of Fermented Foods: Challenges and Future Trends

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Fermented Foods and Microbes Related to Health

The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

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Ecological Monitoring and Assessment of Freshwater Ecosystems: New Trends and Future Challenges

Fermentation Processes: Modeling, Optimization and Control

Targeting Oxidative Stress for Disease

Phytochemical Antioxidants and Health

Advanced Oxidation Processes for Emerging Contaminant Removal

Bioactive Compounds and Functional Foods in Human Health

Environmental and Occupational Exposure to Chemical Agents and Health Challenges

Food Chemistry and Bioactive Compounds in Relation to Health

Biomarkers of Oxidative and Radical Stress

Advances in Microbial Fermentation Processes

Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization

Fermentation and Bioprocess Engineering Processes

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Antioxidants in Animal Feed

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