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Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies . . . How can traditional and emerging technologies be balanced to develop next-generation fermented foods? This Special Issue of Foods, titled “Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products,” presents six original research articles from seven research teams across three countries
List of fermented foods - Wikipedia This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut
Microbiology and Technology of Fermented Foods A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader
Fermented Foods and Their Potential | SpringerLink The review further explores the potential of fermented foods to reduce food waste by extending the shelf life of foods and utilizing excess produce that would otherwise go to waste
Fermented and vegetables. A global perspective. Chapter 2. Numerous fermented foods are consumed around the world Each nation has its own types of fermented food, representing the staple diet and the raw ingredients available in that particular place Although the products are well know to the individual, they may not be associated with fermentation
An introduction to fermented foods | bunch - Woolworths Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria— while keepng the oxygen out of the food
Handbook of Fermented Functional Foods, Second Edition Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented
Fermented Food - an overview | ScienceDirect Topics Fermented food is defined as food that has been processed through the metabolic activity of microorganisms, such as bacteria, yeasts, and molds, which enhance its shelf-life, flavor, texture, and nutritional value