Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …

Nutraceutical and functional food market are one of the fastest-growing food segments in the
newer food product development category. In the recent past, focus of beverage industry has …

Functional foods are classified as traditional or staple foods that provide an essential
nutritional level and share potentially positive effects on host health, including the reduction …

In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Fermented foods have long been produced according to knowledge passed down from
generation to generation and with no understanding of the potential role of the …

Traditional Chinese fermented foods are favored by consumers due to their unique flavor,
texture and nutritional values. A large number of microorganisms participate in the process …

Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

Due to the increasing demand for milk alternatives, related to both health and ethical needs,
plant-based yogurt-like products have been widely explored in recent years. With the main …

Background Chinese liquor, a very popular fermented alcoholic beverage with thousands of
years' history in China, though its flavour formation and microbial process have only been …

The beneficial microorganisms in food are diverse and complex in structure. These
beneficial microorganisms can produce different and unique flavors in the process of food …