Frontiers and New Trends in the Science of Fermented Food and Beverages
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...
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| Materialtyp: | Online |
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| Språk: | engelska |
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IntechOpen
2023
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| Länkar: | ONIX_20231201_9781789854961_1899 |
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| _version_ | 1869520864159989760 |
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| collection | Directory of Open Access Books |
| description | 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-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials. |
| format | Online |
| id | doab-20.500.12854ir-130790 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
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| spelling | doab-20.500.12854ir-1307902024-04-05T17:30:45Z Frontiers and New Trends in the Science of Fermented Food and Beverages Lidia Solís-Oviedo, Rosa de la Cruz Pech-Canul, Ángel nutrition, fermentation, fluorescence, probiotics, antioxidant activity, phenolic compounds thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry 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-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials. 2023-12-01T18:15:46Z 2023-12-01T18:15:46Z 2019 book ONIX_20231201_9781789854961_1899 9781789854961 9781789854954 9781839620492 https://directory.doabooks.org/handle/20.500.12854/130790 eng image/jpeg n/a https://www.intechopen.com/books/6878 https://mts.intechopen.com/storage/books/6878/authors_book/authors_book.pdf IntechOpen IntechOpen 10.5772/intechopen.73404 10.5772/intechopen.73404 78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6 9781789854961 9781789854954 9781839620492 IntechOpen 152 open access |
| spellingShingle | nutrition, fermentation, fluorescence, probiotics, antioxidant activity, phenolic compounds thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry Frontiers and New Trends in the Science of Fermented Food and Beverages |
| title | Frontiers and New Trends in the Science of Fermented Food and Beverages |
| title_full | Frontiers and New Trends in the Science of Fermented Food and Beverages |
| title_fullStr | Frontiers and New Trends in the Science of Fermented Food and Beverages |
| title_full_unstemmed | Frontiers and New Trends in the Science of Fermented Food and Beverages |
| title_short | Frontiers and New Trends in the Science of Fermented Food and Beverages |
| title_sort | frontiers and new trends in the science of fermented food and beverages |
| topic | nutrition, fermentation, fluorescence, probiotics, antioxidant activity, phenolic compounds thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| topic_facet | nutrition, fermentation, fluorescence, probiotics, antioxidant activity, phenolic compounds thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| url | ONIX_20231201_9781789854961_1899 |