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Bioactive compounds in Fermented Foods
ISBN/GTIN

Bioactive compounds in Fermented Foods

Health Aspects
BuchKartoniert, Paperback
Verkaufsrang2091inEnglish Non Fiction A-Z
CHF106.00

Beschreibung

The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.
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Details

ISBN/GTIN978-1-032-02525-4
ProduktartBuch
EinbandKartoniert, Paperback
Erscheinungsdatum29.01.2024
Auflage1. A.
ReiheFood Biology Series
Seiten404 Seiten
SpracheEnglisch
IllustrationenFarb., s/w. Abb.
Artikel-Nr.53775143
WarengruppeEnglish Non Fiction
DetailwarengruppeEnglish Non Fiction A-Z
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Reihe

Autor

Amit Kumar Rai is a scientist at DBT-IBSD, Regional Centre, Gangtok, Sikkim, India. His research areas include food fermentation, biotransformation, enzymes, production of bioactive peptides and metabolites in fermented foods. He has 64 publications, including research papers, reviews and book chapters, and filed 3 patents. For his research contribution, he has been awarded AU-CBT Excellence Award, AFSTI-Young Scientist Award, AMI-Young Scientist Awards, Award for excellence in Food Biotechnology (SAB), and NESA-Scientist of the Year.

Anu Appaiah K. A. is Senior Principal Scientist in the Department of Microbiology and Fermentation Technology at CSIR-CFTRI, Mysore. He has over 24 years of research experience in food fermentation, biotransformation and production of microbial metabolites. He has guided several PhD and Master's students and has published more than 50 research papers, 12 book chapters and has 1 patent. For his research and teaching contribution, he has been awarded several national and international awards.