Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements
Myung‐Ji Seo
Abstract
Fermented foods have been a part of human civilization since ancient times, offering enhanced flavors, extended shelf-life, and improved nutritional value through the action of microorganisms [...].
Topics & Concepts
Fermentation in food processingMicroorganismFood scienceBiotechnologyFermentationFood microbiologyBusinessShelf lifeFood processingBiologyBacteriaLactic acidGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsConsumer Attitudes and Food Labeling