Nutritional attributes of lactic acid fermented fruits and vegetables

dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Paramithiotis, S	en
dc.date.accessioned	2014-06-06T06:51:57Z
dc.date.available	2014-06-06T06:51:57Z
dc.date.issued	2012	en
dc.identifier.issn	17226996	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5782
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84869479749&partnerID=40&md5=64ab53694a8324546da064f59022e6e2	en
dc.subject	Antinutrient compounds	en
dc.subject	Bioactive compounds	en
dc.subject	Fermented vegetables	en
dc.subject	Starter cultures	en
dc.subject.other	Antinutrient compounds	en
dc.subject.other	Antinutrient content	en
dc.subject.other	Bioactive compounds	en
dc.subject.other	Fruits and vegetables	en
dc.subject.other	Human immune systems	en
dc.subject.other	Lactic acid fermentation	en
dc.subject.other	Nutritional value	en
dc.subject.other	Starter cultures	en
dc.subject.other	Biochemistry	en
dc.subject.other	Fermentation	en
dc.subject.other	Fruits	en
dc.subject.other	Lactic acid	en
dc.subject.other	Nutrients	en
dc.subject.other	Vegetables	en
dc.subject.other	Animalia	en
dc.title	Nutritional attributes of lactic acid fermented fruits and vegetables	en
heal.type	other	en
heal.publicationDate	2012	en
heal.abstract	Lactic acid fermentation of fruits and vegetables is worldwide. Depending on the geographical area, the availability of raw materials as well as the ambient temperatures, a wide range of spontaneously fermented foods has been produced, which today are recognized as characteristic for each region. The effect of lactic acid fermentation on the nutritional value of fruits and vegetables has been the subject of limited research, compared to the respective of other substrates incorporating animal-derived materials. However, significant modifications in the level and bioavailability of nutrients, as well as interactions with antinutrient compounds, the gut microbiota and even the human immune system have been recognized. In the present article, the effect of lactic acid fermentation on nutrient and antinutrient content of fruits and vegetables are presented.	en
heal.journalName	Agro Food Industry Hi-Tech	en
dc.identifier.issue	5	en
dc.identifier.volume	23	en
dc.identifier.spage	46	en
dc.identifier.epage	48	en