Results 291 to 300 of about 2,912,635 (352)

Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ).

JMIR Res Protoc
Magriplis E, Kotopoulou S, Adamberg S, Burton-Pimentel KJ, Kitryte-Syrpa V, Laranjo M, Meslier V, Smiliotopoulos T, Vergères G, Vidovic B, Chassard C, Syrpas M.   +11 more
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Indigenous Fermented Foods

, 2007
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How fermentation turns raw foods into functional fermented foods

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Fermented foods and gastrointestinal health: underlying mechanisms

Nature Reviews Gastroenterology and Hepatology, 2023
A. Mukherjee, Samuel Breselge, E. Dimidi, Maria L. Marco, Paul D. Cotter   +4 more
semanticscholar   +3 more sources

A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.

Comprehensive Reviews in Food Science and Food Safety, 2023
The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide.
Feiyu An, Junrui Wu, Yunzi Feng, Guoyang Pan, Yuanyuan Ma, Jinhui Jiang, Xuemeng Yang, Ruixia Xue, R. Wu, Mouming Zhao   +9 more
semanticscholar   +1 more source

Starter Culture Development and Innovation for Novel Fermented Foods.

Annual Review of Food Science and Technology, 2023
Interest in fermented foods is increasing because fermented foods are promising solutions for more secure food systems with an increased proportion of minimally processed plant foods and a smaller environmental footprint.
M. Gänzle, Ludovic Monnin, Jinshui Zheng, Lingxiao Zhang, M. Coton, Delphine Sicard, Jens Walter   +6 more
semanticscholar   +1 more source

Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

Critical reviews in food science and nutrition, 2023
Fermented foods are important components of the human diet. There is increasing awareness of abundant nutritional and functional properties present in fermented foods that arise from the transformation of substrates by microbial communities.
Linfeng Wen, Lixin Yang, Cong Chen, Jun Li, Jiangyan Fu, Guo Liu, Qixin Kan, Chi-Tang Ho, Qingrong Huang, Yaqi Lan, Yong Cao   +10 more
semanticscholar   +1 more source

Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods

Critical reviews in food science and nutrition, 2022
Fermented foods are important parts of traditional food culture with a long history worldwide. Abundant nutritional materials and open fermentation contribute to the diversity of microorganisms, resulting in unique product quality and flavor. Lactic acid
Yingyu Wang, Chenhao Zhang, Feng-Song Liu, Zhengyu Jin, Xiaole Xia   +4 more
semanticscholar   +1 more source

Fermented foods: An update on evidence-based health benefits and future perspectives.

Food Research International, 2022
In recent years, an unstoppable trend toward minimally processed foods has increased the popularity of fermented foods as a beneficial nutritional and functional strategy.
I. Diez-Ozaeta, Oihana Juaristi Astiazaran   +1 more
semanticscholar   +1 more source

Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods

Fermentation
Traditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack of ...
Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, N. A. Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham, W.A.A.Q.I. Wan-Mohtar   +7 more
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