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Role and importance of lactic acid bacteria in different Indian fermented foods
Various bacteria known as lactic acid bacteria (LAB) are crucial for food fermentation and producing probiotic products. Most of the lactic acid...
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African Fermented Vegetable Products
Vegetable consumption is recommended for their health and nutritional benefits. Fermented vegetable products are part of several foods worldwide. In...
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Bioactive peptides in fermented foods and their application: a critical review
Bioactive peptides are released during the production of fermented dairy, vegetables, fruits, legumes, fish, and meat products. The proteolytic...
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Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation
Bioactive peptides are unique, low molecular weight peptide sequences generally consisting of 2–20 amino acid residues. These peptide sequences are...
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The periodic table of fermented foods: limitations and opportunities
AbstractFermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only...
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Bioactive properties and therapeutic aspects of fermented vegetables: a review
The pathogenesis of non-communicable diseases (NCDs) worldwide is closely linked to the global nutrition transition. Functional foods play a crucial...
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Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains
This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of...
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Molecular Techniques for Microbial Community Profiling of Fermented Foods
For the longest time, the fermented foods have accounted for the biggest proportion of food in the human diet. Foods such as yoghurt and fermented...
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Introduction: Origin, History and Diversity of African Fermented Foods
Fermentation is the oldest principle or technique for preserving food, and it is the production or conversion of carbohydrates into acids, alcohol,...
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Functional peptides in Asian protein rich fermented foods: production and health benefits
The richness and diversity of protein rich fermented foods are chiefly observed in many Asian countries. They are potential source of wide range of...
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Microbial Diversity in African Foods and Beverages: A Systematic Assessment
This article provides a comprehensive and in-depth examination of the microbial diversity inherent in African food and beverages, with a particular...
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Fermented African Cereal Products
Fermentation is recognized as a natural way to preserve and safeguard foods and beverages, enhance the nutritional value, improve the digestibility,...
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Natural Environmental Variation Determines Microbial Diversity Patterns in Serofluid Dish, a Traditional Chinese Fermented Vegetable Food
Serofluid dish is a traditional fermented food that contains rich microbial populations. To gain insight into the environmental variables sha** the...
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Probiotic fermentation of polyphenols: potential sources of novel functional foods
Fermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on...
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Indigenous Fermented Foods as a Potential Source of Probiotic Foods
Food fermentation, known to preserve and improve the nutrition value, has been used traditionally since long back as a portion of human...
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Impact of Bacillus in fermented soybean foods on human health
PurposeFermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present...
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From sustainable feedstocks to microbial foods
Climate change-induced alterations in weather patterns, such as frequent and severe heatwaves, cold waves, droughts, floods, heavy rain and storms,...
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Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and Vitamins
Fermented foods, beverages, and condiments have been widely consumed in almost all countries for millennia. Africa is a continent that is endowed...
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The Chemistry of Fermented and Pickled Food
Fermentation, as one of the primary metabolic pathways for energy extraction, has been utilised since antiquity as a means to preserve different...
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Fruit and Vegetable Waste: A Taste of Future Foods
Fruits and vegetables are the unexploited horticulture products that hold the largest share in the food waste produced globally. Regardless of being...