BIOACTIVE COMPOUNDS IN FERMENTED FOODS HEALTH ASPECTS (HB 2022) Hardcover

Bioactive Compounds in Fermented Foods: Health Aspects (HB 2022) examines the bioactive compounds that are created when foods undergo fermentation, along with what they do and how they benefit our health. The book looks at many different kinds of fermented foods, from dairy to vegetables, drinks, and traditional foods, explaining their nutritional and healing qualities. It emphasizes how probiotics, prebiotics, and postbiotics contribute to a healthy gut, strong immune system, and protection against diseases. This book is a key resource for researchers, nutritionists, and food scientists who are interested in the health-boosting abilities of fermented foods and the active compounds they contain.