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 …

After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds …

Consumer interest in healthy lifestyle and health-promoting natural products is a major
driving force for the increasing global demand of biofunctional dairy foods. A number of …

Human population growth, industrialization, and globalization have caused several
pressures on the planet's natural resources, culminating in the severe climate and …

Fermented foods represent a significant fraction of human diets. Although their impact on
health is positively perceived, an objective evaluation is still missing. We have, therefore …

Kinema is an ethnic, naturally fermented soybean product consumed in the Sikkim
Himalayan region of India. In the present study, the whole metagenome sequencing …

The benefits derived from fermented foods and beverages have placed great value on their
acceptability worldwide. Food fermentation technologies have been employed for thousands …

This paper presents novel insights into the archaeology of food in ancient South Asia by
using lipid residue analysis to investigate what kinds of foodstuffs were used in ceramic …

The cleaner production of biomass into value-added products via microbial processes adds
uniqueness in terms of food quality. The microbe-mediated traditional process for …

The Himalayas have provided shelter to the various communities for thousands of years and
have remained the cradle for the origin of diverse cultures and traditions. The Himalayan …