منابع مشابه
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturabl...
متن کاملDetermination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Ko...
متن کاملAn ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe.
ETHNOPHARMACOLOGICAL RELEVANCE Fermented food and beverages represent an important part of the worldwide foodscape, medicinal food domain and domestic strategies of health care, yet relevant traditional knowledge in Europe is poorly documented. METHODS Review of primary ethnographic literature, archival sources and a few ad-hoc ethnobotanical field studies in seven selected Eastern European c...
متن کاملSpecial Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages
Food fermentation is an ancient technology, disseminated worldwide, which harness microorganisms and their enzymes to improve and diversify the human diet [...].
متن کاملThe need for process optimization of African fermented foods and beverages.
Many papers have been published on various aspects of African fermented foods and beverages. The emphasis has been on the microorganisms used, and the nutritional status of the products after fermentation. The preparation of these products is still a traditional family art and the fermentation process is by uncontrolled inoculation. This has led to variations in the quality and stability of the...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 2009
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.2009.tb00362.x