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 …

The consumer demand has changed from energy providing diet to the diet with balanced
nutrient profile along with metabolic, physiological, health and functional benefits. Probiotics …

As world population increases, lactic acid fermentation is expected to become an important
role in preserving fresh vegetables, fruits, and other food items for feeding humanity in …

Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known
traditional Turkish fermented non-alcoholic beverages. The first three are obtained from …

Fermented foods and beverages, whether of plant or animal origin, play an important role in
the diet of people in many parts of the world. Fermented foods not only provide important …

Fermented beverages hold a long tradition and contribution to the nutrition of many societies
and cultures worldwide. Traditional fermentation has been empirically developed in ancient …

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

Probiotics are live microorganisms which, when administered in adequate amounts, confer a
health benefit on the host. Traditionally, dairy products are the major and most popular …

Metabolic syndrome (MetS) constitutes a group of risk factors that may increase the risk of
cancer and other health problems. Nowadays, researchers are focusing on food compounds …

Fermented food has been present throughout history, since fermentation not only helps
preserving food, but also provides specific organoleptic characteristics typically associated …