Results 11 to 20 of about 49,294 (297)
Eating Fermented: Health Benefits of LAB-Fermented Foods [PDF]
Foods, 2021 Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion.
Vincenzo Castellone +2 more
exaly +8 more sources
Fermented soybean foods and diabetes
Journal of Diabetes Investigation, 2023 The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a ...
Yoshitaka Hashimoto +2 more
doaj +4 more sources
Global Regulatory Frameworks for Fermented Foods: A Review
Frontiers in Nutrition, 2022 In recent years, there has been a global resurgence of public interest in fermented foods. In parallel, there have been several new studies that associate the consumption of fermented foods with a variety of beneficial impacts.
Arghya Mukherjee +2 more
exaly +3 more sources
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota
Fermentation, 2023 Fermented foods play a significant role in the diets of many cultures, and fermentation has been recognized for its many health benefits. During fermentation, the physical and biochemical changes due to microorganisms are crucial to the long-term ...
Aabid Manzoor Shāh, Najeebul Tarfeen
exaly +3 more sources
Fermented Foods of Korea and Their Functionalities
Fermentation, 2022 Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 years. Fermented-
Su-Jin Jung, Soo-Wan Chae, Dong-Hwa Shin
doaj +2 more sources
Fermented Foods as a Dietary Source of Live Organisms
Frontiers in Microbiology, 2018 The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased ...
Shannon Řezáč +2 more
exaly +3 more sources
A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods
Food Science and Human Wellness, 2015 Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB), including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc.
Lilis Nuraida
exaly +3 more sources
Ecological factors that drive microbial communities in culturally diverse fermented foods [PDF]
BMC MicrobiologyBackground Fermented foods are increasingly recognized for their health benefits. Historically, cultures worldwide have relied on fermentation to preserve foods and enhance their digestibility, flavor, aromas, and taste.
Arya Gautam +9 more
doaj +2 more sources
The role of fermented foods in maternal health during pregnancy and infant health during the first 1,000 days of life [PDF]
Frontiers in NutritionFermented foods are a good source of nutrition, with microbiota and metabolites that can positively influence consumer health. With the increasingly negative health outcomes from using low-quality diets like processed diets, functional products like ...
Arun Pandiyan +10 more
doaj +2 more sources
Microbiology of Fermented Foods and Beverages [PDF]
, 2021 Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation
core +2 more sources