The food sector includes several large industries such as canned food, pasta, flour, frozen
products, and beverages. Those industries transform agricultural raw materials into added …

Cereals and legumes are outstanding sources of macronutrients, micronutrients,
phytochemicals, as well as antinutritional factors. These components present a complex …

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 represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …

Fermentation, as a process to increase the security of food supply, represents an integral
part of food culture development worldwide. Nowadays, in the evolving functional food era …

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper
functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium …

A readily distinguishable and indigenous member of the plant kingdom in the Indian
subcontinent is the 'drumstick tree', ie Moringa oleifera Lam. In addition to India, this drought …

Maize and its derived fermented products, as with other cereals, are fundamental for human
nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid …