Fermented food and Beverages: Vegetables applications.

Auteur(s) : Tony Savard ,

Publication: 2011

Nom de la revue: Encyclopedia of Biotechnology in Agriculture and Food, Taylor & Francis.: 668-671.

Langue: English

Résumé: Fermentation is one of the oldest methods for preserving food. Contrary to other industries, vegetable fermentation is mostly uncontrolled. Nevertheless, it represents one of the most important forms of nutrition around the world ensuring safety and well-being. Recent studies have shown that starter cultures could be developed, salt level modified, and safety or health aspect emphasized in the functioning of the process. Knowledge in this field needs to be improved and links with human health are to be correlated.       http://www.tandfencys.com/ebaf/
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