The Impact of Fermentation on the Antioxidant Activity of Food Products

The Impact of Fermentation on the Antioxidant Activity of Food Products

From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time,...

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Bibliographic Details
Main Authors: Sümeyye Sarıtaş, Alicia C. Mondragon Portocarrero, Jose M. Miranda López, Mauro Lombardo, Wojciech Koch, António Raposo, Hesham R. El-Seedi, José Luiz de Brito Alves, Tuba Esatbeyoglu, Sercan Karav, Anna Maria Witkowska
Format: Article
Language:English
Published: MDPI AG 2024-08-01
Series:Molecules
Subjects:
antioxidant activity
fermentation
fermented food
functional food
dairy products
Online Access:https://www.mdpi.com/1420-3049/29/16/3941

Internet

https://www.mdpi.com/1420-3049/29/16/3941

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