Emerging Trends and Opportunities in Food Fermentation

Author:

Terefe Netsanet Shiferaw

Publisher

Elsevier

Reference48 articles.

1. Microbial bioinformatics for food safety and production;Alkema;Briefings Bioinf.,2015

2. Lactic acid fermentation of tomato: effects on cis/trans lycopene isomer ratio, beta-carotene mass fraction and formation of L(+)- and D(−)-lactic acid;Bartkiene;Food Technol. Biotechnol.,2013

3. Exploitation of vegetables and fruits through lactic acid fermentation;Di Cagno;Food Microbiol.,2013

4. Value – added products from soybean: removal of anti-nutritional factors via bioprocessing;Chen,2013

5. Functional beverages: the emerging side of functional foods;Corbo;Compr. Rev. Food Sci. Food Saf.,2014

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