Indigenous fermented foods: nutritional and safety aspects-Reference-Cited by-同舟云学术

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Indigenous fermented foods: nutritional and safety aspects

Published:2023-10 Issue: Volume:53 Page:101075
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Ramos Cintia L,Bressani Ana PP,Batista Nadia N,Martinez Silvia J,Dias Disney R,Schwan Rosane F

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference60 articles.

1. Innovation trends in industrial biotechnology;Nielsen;Trends Biotechnol,2022

2. Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages;Adesulu-Dahunsi;Food Control,2020

3. Why are fermented foods the promising food trends in the future?;El Sheikha;Curr Res Nutr Food Sci,2022

4. Co-occurrence of Lactobacillus species during fermentation of African indigenous foods: impact on food safety and shelf-life extension;Adesulu-Dahunsi;Front Microbiol,2022

5. Microorganisms and food safety risks associated with indigenous fermented foods from Africa;Anyogu;Food Control,2021

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1. Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage;Food Science and Biotechnology;2024-09-12

2. Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities;Trends in Food Science & Technology;2024-09

3. The impact of lactic acid bacteria inoculation on the fermentation and metabolomic dynamics of indigenous Beijing douzhi microbial communities;Frontiers in Microbiology;2024-07-30

4. The Potential of Co-Fermentation of Whole-Plant Cassava with Piper sarmentosum: A Comprehensive Study of Fermentation Quality, Antioxidant Activity, Bacterial Community Structure, and Microbial Ecological Networks in Novel Foods;Foods;2024-07-03

5. Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America;Frontiers in Nutrition;2024-06-19

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