Fermented foods and human health benefits of fermented functional foods
| dc.contributor.author | De Dea Lindner, Juliano | |
| dc.contributor.author | Penna, Ana Lúcia Barretto [UNESP] | |
| dc.contributor.author | Demiate, Ivo Mottin | |
| dc.contributor.author | Yamaguishi, Caroline Tiemi | |
| dc.contributor.author | Prado, Maria Rosa Machado | |
| dc.contributor.author | Parada, José Luis | |
| dc.contributor.institution | Research and Development Department Incorpore Foods | |
| dc.contributor.institution | Universidade Estadual Paulista (UNESP) | |
| dc.contributor.institution | Universidade Estadual de Ponta Grossa (UEPG) | |
| dc.contributor.institution | Federal University of Parana | |
| dc.contributor.institution | Universidade Federal do Paraná (UFPR) | |
| dc.contributor.institution | Universidade Positivo | |
| dc.date.accessioned | 2022-04-29T17:29:40Z | |
| dc.date.available | 2022-04-29T17:29:40Z | |
| dc.date.issued | 2013-01-01 | |
| dc.description.abstract | The majority of plant and animal material that is used as a primary food source is also a good substrate for microbial growth and may be subject to different fermentative processes. | en |
| dc.description.affiliation | Research and Development Department Incorpore Foods | |
| dc.description.affiliation | Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista | |
| dc.description.affiliation | Departamento de Engenharia de Alimentos Universidade Estadual de Ponta Grossa | |
| dc.description.affiliation | Bioprocess Engineering and Biotechnology Department Federal University of Parana | |
| dc.description.affiliation | Departamento de Engenharia de Bioprocessos e Biotecnologia Universidade Federal do Paraná | |
| dc.description.affiliation | Universidade Positivo | |
| dc.description.affiliationUnesp | Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista | |
| dc.format.extent | 263-298 | |
| dc.identifier | http://dx.doi.org/10.1201/b14070 | |
| dc.identifier.citation | Fermentation Processes Engineering in the Food Industry, p. 263-298. | |
| dc.identifier.doi | 10.1201/b14070 | |
| dc.identifier.scopus | 2-s2.0-84957537441 | |
| dc.identifier.uri | http://hdl.handle.net/11449/232490 | |
| dc.language.iso | eng | |
| dc.relation.ispartof | Fermentation Processes Engineering in the Food Industry | |
| dc.source | Scopus | |
| dc.title | Fermented foods and human health benefits of fermented functional foods | en |
| dc.type | Capítulo de livro | |
| unesp.campus | Universidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Preto | pt |
| unesp.department | Engenharia e Tecnologia de Alimentos - IBILCE | pt |