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Comprehensive Reviews in Food Science and Food Safety
Consumers are attracted to traditional fermented foods due to their unique flavor and nutritional value. However, the traditional fermentation technique can no longer accommodate the requirements of the food industry.
Ritian Jin +9 more
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Consumers are attracted to traditional fermented foods due to their unique flavor and nutritional value. However, the traditional fermentation technique can no longer accommodate the requirements of the food industry.
Ritian Jin +9 more
semanticscholar +1 more source
Health benefits of fermented foods
Critical Reviews in Food Science and Nutrition, 2017In 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 +2 more
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Microbial Interactions in Food Fermentations
Annual Review of Food Science and Technology, 2013Microbial interactions are important for the success and safety of food fermentations. Although much indispensable work has described the microbial succession in various fermentations, little is known about how the microbes present interact. Here, we discuss the various mechanisms of microbial interaction from trophic interactions to cell signaling. We
Melissa, Ivey +2 more
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Fermentation: Foods and Nonalcoholic Beverages
2004There 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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Microorganisms and Fermentation of Traditional Foods [PDF]
, 2014 Presentation de l'editeur : The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas.
Ray, Ramesh C. (ed.) +1 more
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A Millennium of Fungi, Food, and Fermentation
Mycologia, 1965Procedures for the pure culture preparation of some fermented but nonalcoholic foods are outlined. These include tempeh, ragi, sufu, shoyu, ang-kak, tea fungus, and miso.
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2005
The focus of this book is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that ...
Nout, M.J.R. +2 more
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The focus of this book is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that ...
Nout, M.J.R. +2 more
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Microbial fermentation for food preservation.
2011This chapter discusses the important characteristics of antimicrobial metabolites produced during food fermentation, describes relevant mechanisms responsible for their biopreservation properties, and explores potential applications in various food systems (i.e., dairy products, cereal-based products, animal products, vegetable products, tea).
Sun, Y., Li, Y., Song, H., Zhu, Y.
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Genetics of Lactobacilli in Food Fermentations
1996Lactobacilli play a substantial role in food biotechnology and influence our quality of life by their fermentative and probiotic properties. Despite their obvious importance in fermentation ecology and biotechnology only recent years have brought some insight into the genetics of lactobacilli.
R F, Vogel, M, Ehrmann
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