Bioactive Compounds in Fermented Foods (ePub)
Health Aspects
(Sprache: Englisch)
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...
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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.
Autoren-Porträt
Amit Kumar Rai is a scientist at DBT-IBSD, Regional Centre, Gangtok, Sikkim, India. His research areas include food fermentation, biotransformation, enzymes, production of bioactive peptides and metabolites in fermented foods. He has 64 publications, including research papers, reviews and book chapters, and filed 3 patents. For his research contribution, he has been awarded AU-CBT Excellence Award, AFSTI-Young Scientist Award, AMI-Young Scientist Awards, Award for excellence in Food Biotechnology (SAB), and NESA-Scientist of the Year.Anu Appaiah K. A. is Senior Principal Scientist in the Department of Microbiology and Fermentation Technology at CSIR-CFTRI, Mysore. He has over 24 years of research experience in food fermentation, biotransformation and production of microbial metabolites. He has guided several PhD and Master's students and has published more than 50 research papers, 12 book chapters and has 1 patent. For his research and teaching contribution, he has been awarded several national and international awards.
Bibliographische Angaben
- 2021, 1. Auflage, 414 Seiten, Englisch
- Herausgegeben: Amit Kumar Rai, Anu Appaiah K. A.
- Verlag: Taylor & Francis
- ISBN-10: 042964857X
- ISBN-13: 9780429648571
- Erscheinungsdatum: 29.11.2021
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eBook Informationen
- Dateiformat: ePub
- Größe: 11 MB
- Ohne Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
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