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Bioactive Components in Fermented Foods and Food By-Products

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ISBN: 9783039288519 / 9783039288526 Year: Pages: 140 DOI: 10.3390/books978-3-03928-852-6 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Microbiology
Added to DOAB on : 2020-06-09 16:38:57
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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.

Synthesis, Study and Utilization of Natural Products

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ISBN: 9783039281527 9783039281534 Year: Pages: 234 DOI: 10.3390/books978-3-03928-153-4 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Chemical Engineering --- Technology (General)
Added to DOAB on : 2020-01-30 16:39:46
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Natural products and the preparations based on them play a stable and ever-increasing role in human and veterinary medicine, agriculture, in food and the cosmetic industry, and in an increasing number of other fields. Their importance is based on the fact that they are mostly bound to renewable sources, which in fact makes them valuable within a circular economy, inter alia. At the same time, natural products provide the origin of stereochemistry, optical activity, regioselectivity, chirality, and many other concepts and directions within science, development, and industry in a scope, which is indispensable. They serve as a constant powerful stimulus and model that inspires researchers to create new effective tools, similar to natural ones, for controlling bioregulation mechanisms and solving practical problems. This was the reason for organizing this Special Issue aimed at underlining the current developments in all the fields connected to natural products.

Keywords

insect sex pheromone --- tea tussock moth --- total synthesis --- resource chemistry --- phycocyanin --- biosynthesis --- antioxidant --- Spirulina --- gene expression --- apo-CpcB --- Plantago depressa --- octadecanoid --- fatty acid --- natural enantiomer --- anti-inflammation --- soy protein isolate --- bromelain --- triglycidylamine --- viscosity --- water resistance --- adhesive --- Ramulus mori --- polysaccharides --- bioactivity --- synthesis of natural products --- varioxiranol A --- 4-epi-varioxiranol A --- absolute structure --- Emericella variecolor --- caffeoylquinic acids --- chlorogenic acid --- derivatives --- lipid-lowering effects --- oleic acid-elicited --- HepG2 cells --- isosorbide --- reversible urethane linkages --- cell opening --- antioxidant activity --- radical scavenger --- flexible polyurethane foam --- tomato --- SlCOMT1 --- melatonin --- genetical transformation --- salt stress --- natural product --- RiPP --- ribosomally synthesized --- post-translationally modified peptides --- rheumatoid arthritis --- natural products --- polyphenol --- flavonoids --- phenolic acid --- stilbene --- ginkgolide --- platelet-activating factor receptor --- inhibitor --- pinocembrin --- microbial biosynthesis --- pharmacological activities --- pharmacokinetic features --- research progress --- triterpenoids --- bardoxolone methyl --- anticancer drug --- mitochondria --- apoptosis --- cancer cells --- cytotoxicity --- flow cytometry --- live-cell fluorescence microscopy --- PEGylated purpurin 18 --- photodynamic therapy --- photosensitizer --- phototoxicity --- singlet oxygen --- n/a

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