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Παραγωγή λειτουργικών τροφίμων με βάση τον χυμό ροδιού (Master thesis)

Βεράνης, Ηλίας

Pomegranate juice has been reported to have numerous health benefits attributed to a wide range of phenolic compounds in the juice, including isomerics of ponicalicin, alternatives to alternative acids and anthocyanins. The beneficial properties of health are attributed to their antioxidant activity, such as free radicals, the protective effect against cardiovascular disease and the action against inflammation and anti-carcinogenesis. In this dissertation we will delve into the subject of the production of functional foods based on pomegranate juice, we will learn in the first chapter basic concepts such as functional foods, probiotic bacteria and antioxidants. In the second chapter we will talk about the morphological characteristics of the pomegranate, i.e. its history, which also thrives on its varieties. And finally, in the third chapter we will mention examples of fermentation of pomegranate juice with probiotic or non-probiotic lactic acid bacteria