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

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 …

The increasing research on science and innovation has shifted consumer awareness from
conventional to functional foods that are more nutritious and healthier. The ideation of …

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

Huangjiu is a traditional Chinese alcoholic beverage, whose non-volatile chemical profile
remains unclarified. Here, the non-volatile compounds of Huangjiu were first identified using …

Kombucha is a fermented beverage composed of a range of natural compounds such as
sugars, ethanol, organic acids, and complex microbial communities of bacteria and yeasts …

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA)
fermentation is the oldest and most popular way to improve the functionality, nutritional …

Fermentation continues to be the most common biotechnological tool to be used in cereal-
based beverages, as it is relatively simple and economical. Fermented beverages hold a …

Fermented foods and beverages are the product of the enzymaticcally transformed food
components which are acived by different microorganisms. Fermented foods have grown in …

Fermented foods and beverages have become a part of daily diets in several societies
around the world. Emitted volatile organic compounds play an important role in the …