Health aspects of fermented foods

Mariam Farhad, Kasipathy Kailasapathy, Jyoti Prakash Tamang

    Research output: Chapter in Book / Conference PaperChapter

    35 Citations (Scopus)

    Abstract

    This chapter outlines the health benefits of fermented foods due to either increased activity of beneficial cultures or increased bioactivity of certain compounds during fermentation and the overall effect to provide physiological benefits over and above their potential to provide basic nutrition.
    Original languageEnglish
    Title of host publicationFermented Foods and Beverages of the World
    EditorsJyoti Prakash Tamang, Kasipathy Kailasapathy
    Place of PublicationU.S.A.
    PublisherCRC Press
    Pages391-414
    Number of pages24
    ISBN (Print)9781420094954
    Publication statusPublished - 2010

    Keywords

    • fermented foods

    Fingerprint

    Dive into the research topics of 'Health aspects of fermented foods'. Together they form a unique fingerprint.

    Cite this