Fermented foods: composition and health effects

Libro: Encyclopedia of food and health
Autores: Ansorena Artieda, Diana María; Astiasarán Anchía, María Icíar
Editorial: Elsevier EDS
Localidad: Oxford
ISBN: 978-0-12-384953-3
Página inicial-final: 649 - 655
Fecha de publicación: 2016
Resumen: This article gives a general view on the different types of fermented products that are mostly consumed all over the world. The most relevant characteristics about the composition and nutritional value of each group are reported. Additionally, some of the bioactive compounds that are released or synthesized during the fermentation process of different foods and exert a health effect in the organism are also presented. The current scientific evidence of these effects is summarized.