Results 291 to 300 of about 61,798 (338)

Microbiology of Fermented Foods

2017
Many types of fermented foods, known throughout the world, have been prepared and consumed for centuries for their nutritional value, flavor and stability. This chapter addresses fermented foods commonly known around the world as well as many that are locally produced. It highlights microbiological diversity of these foods.
Doyle M.P., Sengun I.Y.
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Health benefits of fermented foods

Critical Reviews in Food Science and Nutrition, 2017
In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits.
Şanlıer, Nevin, Gökçen, Büşra Başar, Sezgin, Aybüke Ceyhun   +2 more
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Fermented foods, feeds, and beverages

Biotechnology Advances, 1983
World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world.
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Fermentation: Foods and Nonalcoholic Beverages

2004
There are many traditional fermented cereal foods and beverages, especially in Africa. Hetero- and homofermentative lactic acid bacteria (LAB) are responsible for the fermentation, the former producing important flavor compounds. Fermentation reduces starch viscosity and improves protein quality and mineral bioavailability.
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Traditional fermented foods

Biotechnology and Bioengineering, 1967
AbstractFor centuries, diverse plant and animal materials have been fermented by various bacteria, yeasts, and fungi to make excellent foods. The kinds of micro organisms used in traditional fermentation are restricted to a relatively few genera, including Aspergillus, Rhizopus, Mucor, Actinomucor, Monascus, Saccharomyces, Neurospora, Acetobacler ...
Hwa L. Wang, C. W. Hesseltine
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African fermented foods

1998
Fermented foods constitute a significant component of African diets. Many fermented foods are known, some serve as main course meals, others as beverages while others are highly prized food condiments. Those which serve as main meals and beverages are usually products of carbohydrate-rich raw materials.
Olusola B. Oyewole, S. A. Odunfa
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Zygomycetes in food fermentations

Mycologist, 1991
Zygomycetes are an important group of fungi used in industrial fermentation. Almost a hundred years ago they were known to produce soybean-based foods, amylases and ethanol. In more recent times they were discovered to bring about a variety of chemical transformations in the production of steroids and microbial rennin.
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Fermented weaning foods

1998
Maternal breast milk is universally recognized as the best food for an infant. It is nutritionally balanced and generally free from pathogens and other substances that may be hazardous to health.
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Fermented Foods: An Overview

2017
4Fermented foods have become an essential part of our daily diet. Various milk, vegetables, cereals-legumes, meat, and fish-based fermented foods might have evolved in the dietary, religious, and cultural ethos of individuals living in the regions of the world and owe their origin.
Ami Patel, Nihir Shah
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Aspergillus and Fermented Foods

1994
Fermentation is one of the oldest forms of food preservation as well as being a precursor of modern biotechnology. Food fermentations are used in many parts of the world and Campbell-Piatt (1987) has documented some 250 categories of these foods and more than 3500 individual products.
Paul E. Cook, Geoffrey Campbell-Platt
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