Prospects of Indian traditional fermented food as functional foods
The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for sustaining on this planet. Moreover, in the era of globalization,...
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| Format: | Article |
| Language: | English |
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Indian Council of Agricultural Research
2018-10-01
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| Series: | The Indian Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAgS/article/view/83956 |
| _version_ | 1797776464427352064 |
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| author | ANITA CHAUDHARY D K SHARMA ANJU ARORA |
| author_facet | ANITA CHAUDHARY D K SHARMA ANJU ARORA |
| author_sort | ANITA CHAUDHARY |
| collection | DOAJ |
| description | The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for sustaining on this planet. Moreover, in the era of globalization, people are looking more towards the healthy food, which can provide the nutrients, vitamins and minerals to the body. Hence, in future, the consumption of fermented food is going to increase not only across the world, but also in the developing countries. Traditionally people of India are trying to preserve the food with the fermentation and unknowingly, they are able to produce more nutritious and healthy food, which is able to alleviate many health problems. Scientific evidence has now started emerging in support of the traditional practices being practiced in the ancient times. However, the traditional practice of producing fermented food need to be done scientifically, as sometimes uncontrolled fermentation have led to the spoiled food, due to production of some toxic substances such as bacterial and mold toxins, which instead of providing benefits to the human beings may harm them. |
| first_indexed | 2024-03-12T22:50:21Z |
| format | Article |
| id | doaj.art-a83776afca0648288373098742a89cd8 |
| institution | Directory Open Access Journal |
| issn | 0019-5022 2394-3319 |
| language | English |
| last_indexed | 2024-03-12T22:50:21Z |
| publishDate | 2018-10-01 |
| publisher | Indian Council of Agricultural Research |
| record_format | Article |
| series | The Indian Journal of Agricultural Sciences |
| spelling | doaj.art-a83776afca0648288373098742a89cd82023-07-20T11:55:16ZengIndian Council of Agricultural ResearchThe Indian Journal of Agricultural Sciences0019-50222394-33192018-10-01881010.56093/ijas.v88i10.83956Prospects of Indian traditional fermented food as functional foodsANITA CHAUDHARY0D K SHARMA1ANJU ARORA2Principal Scientist, CESCRAPrincipal Scientist, CESCRASenior Scientist, Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for sustaining on this planet. Moreover, in the era of globalization, people are looking more towards the healthy food, which can provide the nutrients, vitamins and minerals to the body. Hence, in future, the consumption of fermented food is going to increase not only across the world, but also in the developing countries. Traditionally people of India are trying to preserve the food with the fermentation and unknowingly, they are able to produce more nutritious and healthy food, which is able to alleviate many health problems. Scientific evidence has now started emerging in support of the traditional practices being practiced in the ancient times. However, the traditional practice of producing fermented food need to be done scientifically, as sometimes uncontrolled fermentation have led to the spoiled food, due to production of some toxic substances such as bacterial and mold toxins, which instead of providing benefits to the human beings may harm them.https://epubs.icar.org.in/index.php/IJAgS/article/view/83956Bioactive constituentsFermented foodFunctional foodTraditional practice |
| spellingShingle | ANITA CHAUDHARY D K SHARMA ANJU ARORA Prospects of Indian traditional fermented food as functional foods The Indian Journal of Agricultural Sciences Bioactive constituents Fermented food Functional food Traditional practice |
| title | Prospects of Indian traditional fermented food as functional foods |
| title_full | Prospects of Indian traditional fermented food as functional foods |
| title_fullStr | Prospects of Indian traditional fermented food as functional foods |
| title_full_unstemmed | Prospects of Indian traditional fermented food as functional foods |
| title_short | Prospects of Indian traditional fermented food as functional foods |
| title_sort | prospects of indian traditional fermented food as functional foods |
| topic | Bioactive constituents Fermented food Functional food Traditional practice |
| url | https://epubs.icar.org.in/index.php/IJAgS/article/view/83956 |
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