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 language | English |
|---|---|
| Title of host publication | Fermented Foods and Beverages of the World |
| Editors | Jyoti Prakash Tamang, Kasipathy Kailasapathy |
| Place of Publication | U.S.A. |
| Publisher | CRC Press |
| Pages | 391-414 |
| Number of pages | 24 |
| ISBN (Print) | 9781420094954 |
| Publication status | Published - 2010 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 3 Good Health and Well-being
Keywords
- fermented foods
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