Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview
RB Cuvas-Limon, C Nobre, M Cruz… - Critical reviews in …, 2021 - Taylor & Francis
Fermented food has been present throughout history, since fermentation not only helps
preserving food, but also provides specific organoleptic characteristics typically associated
to these foods. Most of the traditional fermented foods and artisanal beverages are produced
by spontaneous generation, meaning no control of the microbiota, or the substrate used.
Nevertheless, even not being standardized, they are an important source of bioactive
compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino …
preserving food, but also provides specific organoleptic characteristics typically associated
to these foods. Most of the traditional fermented foods and artisanal beverages are produced
by spontaneous generation, meaning no control of the microbiota, or the substrate used.
Nevertheless, even not being standardized, they are an important source of bioactive
compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino …
Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview
R Cuvas, C Nobre, M Cruz, RM Rodriguez-Jasso… - 2021 - repositorium.uminho.pt
Fermented food has been present throughout history, since fermentation not only helps
preserving food, but also provides specific organoleptic characteristics typically associated
to these foods. Most of the traditional fermented foods and artisanal beverages are produced
by spontaneous generation, meaning no control of the microbiota, or the substrate used.
Nevertheless, even not being standardized, they are an important source of bioactive
compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino …
preserving food, but also provides specific organoleptic characteristics typically associated
to these foods. Most of the traditional fermented foods and artisanal beverages are produced
by spontaneous generation, meaning no control of the microbiota, or the substrate used.
Nevertheless, even not being standardized, they are an important source of bioactive
compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino …
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