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dc.contributor.author
Mozzi, Fernanda Beatriz  
dc.contributor.author
Raya, Raul Ricardo  
dc.date.available
2023-08-07T13:00:46Z  
dc.date.issued
2022-07  
dc.identifier.citation
Mozzi, Fernanda Beatriz; Raya, Raul Ricardo; Functional fermented foods and starters cultures; Oxford University Press; Journal of Applied Microbiology; 133; 1; 7-2022; 1-1  
dc.identifier.issn
1364-5072  
dc.identifier.uri
http://hdl.handle.net/11336/207122  
dc.description.abstract
This special issue (SI) compiled 8 review articles and 8 original manuscripts dealing with various functional fermented foods and starter cultures. Functional foods are defined as those “natural or industrially processed foods that, when consumed regularly within a diverse diet at effective levels, have potentially positive effects on health beyond basic nutrition”, while functional starter cultures are “those that possess at least one inherent functional property, which may contribute to food security and/or offer one or more organoleptic, technological, nutritional or health advantages". In this SI, traditional (Indian) and non-traditional fermented foods and beverages of dairy- (fermented milk, cheese), water-based- (water kefir), meat- (sausages), vegetables- (cocoa beans, soybeans and chickpeas), and sourdough-origin with novel aspects and applications are presented. In addition, studies on the probiotic (anti-inflammatory, antioxidant, improved digestibility, and production of GABA, vitamins and bacteriocins) or technologically interesting (flavor formation, natural pigments, exopolysaccharides) properties of a broad class of microorganisms, such as the well-known lactic acid bacteria, Bacillus, yeasts and fungi, are included. Hoping to serve a wide audience eager to learn about emerging topics in applied microbiology, we express our gratitude to all the authors who kindly contributed their high-quality science and made this SI possible.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Oxford University Press  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
FUNCTIONAL FOODS  
dc.subject
STARTER CULTURES  
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación  
dc.subject.classification
Biotecnología Industrial  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Functional fermented foods and starters cultures  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2023-07-07T19:10:16Z  
dc.journal.volume
133  
dc.journal.number
1  
dc.journal.pagination
1-1  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Oxford  
dc.description.fil
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.journal.title
Journal of Applied Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/jambio/article/133/1/2/6988989  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jam.15654