Editorial: Traditionally produced fermented foods and innovative technological processes
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Frontiers Media SA
Reference8 articles.
1. Fermentation versus meat preservatives to extend the shelf life of mealworm (Tenebrio molitor) paste for feed and food applications;Borremans;Front. Microbiol.,2020
2. Traditional fermented foods and beverages from around the world and their health benefits;Cuamatzin-García;Microorganisms,2022
3. Probiotics, prebiotics, synbiotics, and fermented foods as potential biotics in nutrition improving health via microbiome-gut-brain axis;Dahiya;Fermentation,2022
4. Whey fermented by using Lactobacillus plantarum strains: a promising approach to increase the shelf life of pita bread;Izzo;J. Dairy Sci.,2020
5. Fermented products and bioactive food compounds as a tool to activate autophagy and promote the maintenance of the intestinal barrier function;Kocot;Trends Food Sci. Technol.,2021
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