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- Indigenous fermented foods - Wageningen University Research
Indigenous fermented foods In Doyle MP, Beuchat LR, editors, Food microbiology: fundamentals and frontiers, 3rd edition Washington: ASM Press 2007 p 817-835
- Fermented Foods: Past, Present and Future - ResearchGate
Fermented foods are the products of acidic, alkaline or alcoholic fermentation, and are mediated either by bacteria, yeasts, moulds, or mixed (bacteria and yeasts)
- Fermented Foods: Definitions and Characteristics, Impact on the Gut . . .
Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits
- Fermented Foods as Experimentally Tractable Microbial Ecosystems
Fermentation is an ancient method for preserving foods that depends on reproducible formation of multi-species microbial communities Over thousands of years, humans have optimized the conditions that promote the growth of certain types of microbial communities
- Fermented Foods: Patented Approaches and Formulations for Nutritional . . .
This review is intended to guide the development of fermented foods for enhanced human health benefits and suggests the need for multidisciplinary collaborations and structural analysis across the fields of food science, microbiology, human nutrition, and biomedical sciences
- Fermentation as a Method for Food Preservation
CONTENTS 9 1 Introduction
- 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
Fermented foods are a diverse group of foods that have undergone a process of microbial fermentation, resulting in a range of flavours, textures and nutritional benefits
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