An overview of fermentation in the food industry - looking back from a new perspective

Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fer...

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Bibliographic Details
Published in:	Bioresources and bioprocessing 2023-11, Vol.10 (1), p.85-47, Article 85
Main Authors:	Siddiqui, Shahida Anusha, Erol, Zeki, Rugji, Jerina, Taşçı, Fulya, Kahraman, Hatice Ahu, Toppi, Valeria, Musa, Laura, Di Giacinto, Giacomo, Bahmid, Nur Alim, Mehdizadeh, Mohammad, Castro-Muñoz, Roberto
Format:	Article
Language:	English
Subjects:	Agricultural wastes Alcoholic beverages Beer Biochemical Engineering Biofuels Byproducts Cardiovascular diseases Chemistry Chemistry and Materials Science Diabetes mellitus (non-insulin dependent) Environmental Engineering/Biotechnology Fermentation Fermented dairy Fermented food Fermented meat Fermented milk products Fermented plant-based foods Flavors Food Food industry Food poisoning Food preservation Indigent care Industrial and Production Engineering Non-communicable disease Nutrients Pigments Probiotics Review Risk management Sensory evaluation Sensory properties Storage stability Waste valorization
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