The aim of this chapter is to describe traditional fermented foods and beverages from around the world, including their microbiology, their production technology, properties in nutrition, their effects in health and disease, and their future perspectives in the context as drivers of a healthy diet ...
There are potentially many benefits of consuming fermented foods regularly – they may help reduce the risk of certain cancers (e.g., bowel), aid digestion, and may even help manage weight. Foods like yoghurt and cheese are fermented foods that are commonly consumed around the world. In this...
Humans around the globe have ingested fermented milk products (FMP) for nutrition and good health for a very long time. Since 1966, FMP consumption has been chronicled, by the International Dairy Federation (IDF). During the last 10 years, the global annual per capita consumption of FMP has ...
fermented foods, from commercial to nutritional and health-promoting aspects. HTS can also be used in isolation, or in combination with cultivation, to identify virulence, antimicrobial resistance determinants, and provide genotypic characterization. Further access to HTS platforms and the democratization ...
Fermented foods are a traditional part of diets all over the world. Wine, bread and fermented milk have been around for at least 7,000 years.
Victor Mlambo, in Indigenous Fermented Foods for the Tropics, 2023 8.3 Meat fermentation Fermented meats are meat products that attribute at least some of their distinctive characteristics to microbial activity (Hui, 2014). They are split into fermented sausages (made from comminuted meat) and meat...
Fermented foods have been a substantial part of the human diet for several years1. Additionally, fermented food constituted of plants, meat, or milk can be maintained for a longer time than fresh raw food2. Fermented foods comprise a good reservoir of probiotic bacteria. Probiotics are strains ...
Common Fermented Foods Cultures around the world have eaten fermented vegetables, dairy, and other foods for years. From sauerkraut in Germany to kimchi in Korea and everywhere in between. These foods have been an important contributor to human health for generations. Here are just a few examples...
Many of the indigenous foods consumed around the world are produced by natural fermentation, and in many cases the manufacturing procedure remains even tod... V Gotcheva,S Pandiella - 《Bulgarian Journal of Agricultural Science》 被引量: 0发表: 2000年 Preliminary studies on the microbiological an...
发酵食品中的生物胺问题及其控制措施探讨 Biogenic Amine and Its Control Measures in Fermented Foods 热度: FBIF 2023 6.15 食品投融资+菲仕兰+Urszula Kudla+Precision Fermentation - the future of food industry 精准发酵 -食品行业的未来 热度: The study review of douchi(a Chinese traditional salt-ferment...