An overview of fermentation in the food industry - looking back from a new perspective

An overview of fermentation in the food industry - looking back from a new perspective

Abstract Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attrib...

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Bibliographic Details
Main Authors: Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, Fulya Taşçı, Hatice Ahu Kahraman, Valeria Toppi, Laura Musa, Giacomo Di Giacinto, Nur Alim Bahmid, Mohammad Mehdizadeh, Roberto Castro-Muñoz
Format: Article
Language:English
Published: SpringerOpen 2023-11-01
Series:Bioresources and Bioprocessing
Subjects:
Fermentation
Non-communicable disease
Waste valorization
Fermented dairy
Fermented meat
Fermented plant-based foods
Online Access:https://doi.org/10.1186/s40643-023-00702-y

Internet

https://doi.org/10.1186/s40643-023-00702-y

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