Bioactive Components in Fermented Foods and Food By-Products

Vito Verardo; Ana Maria Gómez-Caravaca; Giulia Tabanelli

doi:10.3390/foods9020153

Bioactive Components in Fermented Foods and Food By-Products

Foods. 2020 Feb 5;9(2):153. doi: 10.3390/foods9020153.

Authors

Vito Verardo^{1

2}, Ana Maria Gómez-Caravaca³, Giulia Tabanelli⁴

Affiliations

¹ Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
² Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain.
³ Department of Analytical Chemistry, University of Granada. Campus of Fuentenueva, Avda Fuentenueva s/n, 18071 Granada, Spain.
⁴ Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy.

Abstract

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 [...].

Keywords: bioactive compounds; biogenic amines; food by-products; food fermentation; lactic acid bacteria; lycopene; phenolic compounds; γ-aminobutyric acid (GABA).

Publication types

Editorial