Frontiers and New Trends in the Science of Fermented Food and Beverages

• Andere auteurs: Lidia Solís-Oviedo, Rosa (Redacteur), de la Cruz Pech-Canul, Ángel (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: IntechOpen 2019
• Onderwerpen: Biochemistry; nutrition, fermentation, fluorescence, probiotics, antioxidant activity, phenolic compounds
• Online toegang: DOAB: download the publication; DOAB: description of the publication

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-roo...