Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

Fermented foods are important parts of traditional food culture with a long history worldwide.
Abundant nutritional materials and open fermentation contribute to the diversity of …

Seaweed is in the spotlight as a promising source of nutrition for humans as the search for
sustainable food production systems continues. Seaweed has a well-documented rich …

Food fermentation has been practised since ancient times to improve sensory properties
and food preservation. This review discusses the process of fermentation, which has …

Background Pollen presents significant potential as a food and health supplement.
However, the direct inclusion of raw pollen in food products faces challenges, including …

Background Cheese preservation has become a major issue for the global cheese industry
due to microbial spoilage and the effects of chemical preservatives on human health …

Fermentation is thought to be born in the Fertile Crescent, and since then, almost every
culture has integrated fermented foods into their dietary habits. Originally used to preserve …

Food fermentation is a food processing technology that utilizes the growth and metabolic
activity of microorganisms for the stabilization and transformation of food materials …

Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for
thousands of years. The unique quality and flavor are attributed to the rich microbiota and …