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Palabras clave – provistas por la editorial

Canavalia gladiata; triglyceride; glycerol; AMP-activated protein kinase; peroxisome proliferator-activated receptor; obesity; synbiotics; Lactobacillus; Bifidobacterium; inulin; fructooligosaccharide; functional food; milk fermentation; flaxseed; active acidity; yogurt bacteria; apparent viscosity; syneresis; bioactive compounds; probiotics; intestinal permeability; cholesterol; jamun; nutrition; antioxidant; inflammation; cancer; radioprotection; diabetes; hyperlipidemia; value addition; packaging; yoghurt; green tea; functional product; sensory quality; physical properties; vitamins; GABA; phenolic compounds; organosulfur compounds; bioactive peptides; biogenic amines; stress; galacto-oligosaccharides; oligofructose; inflammatory bowel disease; Cheonggukjang; dextran sulfate sodium (DSS)-induced colitis; protective effect; gajami-sikhae; MALDI-TOF MS; microbial community; culture-dependent method; fermentation; identification; fermentation temperature; Godulbaegi kimchi; antioxidant activity; antimicrobial activity; kimchi quality; artificial neural network; functional beverage; partial least-squares regression; teff-based substrate; 2D-fluorescence spectroscopy