Traditional Brazilian fermented foods: cultural and technological aspects

Fibrinolytic enzymes in Asian traditional fermented foods

Cardiovascular diseases, such as heart attack and stroke, are the leading causes of death in North America. According to data provided by the World Health Organization in 2000, heart diseases are responsible for 29% of the total mortality rate in the world. Since cardiovascular diseases have a major impact on an individual s quality of life, a tremendous amount of research has been done in the ...

Lactic Acid Bacteria in Philippine Traditional Fermented Foods

The Philippine archipelago is home to a diverse array of ecosystems, organisms, peoples, and cultures. Filipino cuisine is no exception as distinct regional flavors stem from the unique food preparation techniques and culinary traditions of each region. Although Philippine indigenous foods are reminiscent of various foreign influences, local processes are adapted to indigenous ingredients and i...

Cultural aspects of Traditional Sports and Games

General introduction Content and goal of article This article highlights the links between sociological and cultural models and concepts on the one hand and Traditional Sports and Games (TSG) and their characteristics on the other hand. Furthermore, it contributes to the general discourse about the role of sport for society. After short explanations of those main concepts, which are important r...

Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria

This article has no abstract. DOI: 10.18502/jfqhc.6.2.952

13 Indigenous Fermented Foods