Nugrahedi, Probo Y. and Ardanareswari, Katharina (2016) Mechanisms of microorganisms in changing health promoting compounds in indigenous fermented food- A review. Mechanisms of microorganisms in changing health promoting compounds in indigenous fermented food- A review.
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Abstract
Conversion, degradation, and/or synthesis of various compounds occurs during fermentation, results in product with specific quality attributes include organoleptic properties and functionalities. This way, fermentation may change health-promoting compounds naturally present in food, which some of the mechanisms are not revealed yet. This mini-review proposes the possible mechanisms behind conversion or degradation of health-promoting compound by microorganisms, with Indonesian fermented food products as a model.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | ms F. Dewi Retnowati |
| Date Deposited: | 04 Dec 2020 07:26 |
| Last Modified: | 04 Dec 2020 07:26 |
| URI: | http://repository.unika.ac.id/id/eprint/22765 |
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