Grass pea (Lathyrus sativus L.), an indigenous legume of the subcontinental region, is a
promising source of protein and other nutrients of health significance. Contrarily, a high …

Traditional fermented foods are inherent to the human diet and represent an important part
of the culture of each country. The fermentation process has been traditionally used as a …

Fermentation can be a powerful tool for developing new sustainable foods with increased
nutritional value and fermented microbial biomass derived from filamentous fungi is a …

Cocoa is part of the cultural heritage in many areas of South and Central America and has
played an important role in the history of human culture there. The modern methods of cocoa …

Abstract “Suero Costeño”(SC) is a traditional soured cream elaborated from raw milk in the
Northern-Caribbean coast of Colombia. The natural microbiota that characterizes this …

The use of fungicides to control plant diseases creates a potential health risk. One
alternative to this problem is the biological control, which has been succesfully applied to …

In Mexico, close to 200 fermented products have been described, of which, approximately
20 are beverages. They were obtained through rustic and ancestral fermentation methods …

Fermented foods (FF) are widely consumed around the world, and FF are one of the prime
sources of toxins and pathogenic microbes that are associated with several foodborne …

With screening of Lactobacillus fermentum M9 and Candida santamariae Y11 from a natural
fermentation broth (Jinjian) for rice noodle production, this work concerns how fermentation …

Antinutritional factors (ANFs) are naturally occurring compounds present in foods that may
be responsible for reduction of nutrient utilization after consumption. The plant-derived …