Why Fermented Foods are the Promising Food Trends in the Future?
Author:
Affiliation:
1. 1School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada.
Publisher
Enviro Research Publishers
Subject
Medicine (miscellaneous),Food Science
Reference7 articles.
1. 1. El Sheikha A.F., Revolution in Fermented Food: From Artisan Household Technology to Era of Biotechnology. In: Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability. (Eds. A.F. El Sheikha, R.E. Levin, and J. Xu), John Wiley & Sons Ltd., Chichester, UK, pp. 241-260 (2018).
2. 2. S. S. Behera, A. F. El Sheikha, R. Hammami, W. Kumar, Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? J. Funct. Foods, 70, 103971 (2020). DOI: 10.1016/j.jff.2020.103971.
3. 3. A. F. El Sheikha, D. M. Hu, Molecular techniques reveal more secrets of fermented foods. Crit. Rev. Food Sci. Nutr., 60 (1): 11-32 (2020). DOI: 10.1080/10408398.2018.1506906.
4. 4. V. Capozzi, M. Fragasso, P. Russo, Microbiological safety and the management of microbial resources in artisanal foods and beverages: The need for a transdisciplinary assessment to conciliate actual trends and risks avoidance. Microorganisms, 8 (2), 306 (2020). DOI: 10.3390/microorganisms8020306.
5. 5. K. M. G. M. M. Kariyawasam, N. -K. Lee, H. -D. Paik, Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods. J. Food Sci. Technol., 58 (7), 2467–2478 (2021).
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