Traditional Brazilian fermented foods: cultural and technological aspects

Traditional Brazilian fermented foods: cultural and technological aspects

Abstract Fermented foods production started thousands of years ago and comprised a wide variety of products from different cultures and countries. The discovery of fermented foods is considered an empirical process based on human observation and experimentation of food types susceptible to natural b...

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Bibliographic Details
Main Authors: Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Bárbara Côgo Venturim, Isabelle Lima Lopes, José Guilherme Prado Martin
Format: Article
Language:English
Published: BMC 2022-09-01
Series:Journal of Ethnic Foods
Subjects:
Artisanal cheeses
Fermented beverages
Indigenous food
Traditional food
Online Access:https://doi.org/10.1186/s42779-022-00153-4

Internet

https://doi.org/10.1186/s42779-022-00153-4

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