FERMENTED FOODS, FEEDS, AND BEVERAGES

被引：18

作者：

STEINKRAUS, KH

机构：

[1] Institute of Food Science, Cornell University, Geneva, NY 14456, United States

来源：

BIOTECHNOLOGY ADVANCES | 1986年 / 4卷 / 02期

关键词：

BEVERAGES; -; Fermentation; PROTEINS;

D O I：

10.1016/0734-9750(86)90310-1

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The indigenous fermented foods and beverages already consumed for centuries can be used in many cases to improve and extend the world's food and nutrition supply at a relatively low cost. Fermented foods, feeds and beverages are getting ever increasing attention particularly in the developing world and also in the developed world. This paper summarizes activities and advances related to fermented foods, feeds, and beverages over the past several years.

引用

页码：219 / 243

页数：25

共 50 条

[1] An Introduction to the Traditional Fermented Foods and Beverages of Turkey
Kabak, Bulent
Dobson, Alan D. W.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2011, 51 (03) : 248 - 260
[2] Metaproteomics insights into traditional fermented foods and beverages
Yang, Liang
Fan, Wenlai
Xu, Yan
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2020, 19 (05): : 2506 - 2529
[3] A REVIEW OF TRADITIONAL FERMENTED FOODS, CONDIMENTS AND BEVERAGES IN NIGERIA - THEIR BENEFITS AND POSSIBLE PROBLEMS
UZOGARA, SG
AGU, LN
UZOGARA, EO
ECOLOGY OF FOOD AND NUTRITION, 1990, 24 (04) : 267 - 288
[4] Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage
Chaves-Lopez, Clemencia
Serio, Annalisa
Grande-Tovar, Carlos David
Cuervo-Mulet, Raul
Delgado-Ospina, Johannes
Paparella, Antonello
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2014, 13 (05): : 1031 - 1048
[5] Common indigenous fermented foods and beverages produced in Swaziland: A review
Masarirambi, M. T.
Mhazo, N.
Dlamini, A. M.
Mutukumira, A. N.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2009, 46 (06): : 505 - 508
[6] Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
Carboni, Angela D.
Martins, Goncalo N.
Gomez-Zavaglia, Andrea
Castilho, Paula C.
FERMENTATION-BASEL, 2023, 9 (04):
[7] Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization
Muhialdin B.J.
Filimonau V.
Qasem J.M.
Ibrahim S.A.
Algboory H.L.
Journal of Ethnic Foods, 9 (1):
[8] Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic
Zannou, Oscar
Agossou, Dehouegnon Jerry
Miassi, Yann
Agani, Oyeniran Bernadin
Aisso, Malthus Darino
Chabi, Ifagbemi Bienvenue
Kpoclou, Yenoukounme Euloge
Azokpota, Paulin
Koca, Ilkay
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2022, 27
[9] Identification of yeasts in fermented foods and beverages using MALDI-TOF MS
Gunduz, Cennet Pelin Boyaci
Agirman, Bilal
Erten, Huseyin
FEMS YEAST RESEARCH, 2022, 22 (01)
[10] Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety
Hawaz, Habtamu
Bottari, Benedetta
Scazzina, Francesca
Carini, Eleonora
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2025, 24 (02):

← 1 2 3 4 5 →