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 …

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 …

The spoilage of raw meat is mainly due to undesired microbial development in meat during
storage. The type of bacteria and their loads depend on the initial meat contamination and …

Phenolic compounds are important constituents of food products of plant origin. These
compounds are directly related to sensory characteristics of foods such as flavour …

Contamination of food by spoilage and pathogenic micro‐organisms costs the food industry
millions of dollars annually. Much of this contamination may be attributed to the presence of …

For centuries, people around the world have used fermentation to preserve and enhance the
flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive …

Table olives are one of the main fermented vegetables in the world. Olives can be
processed as treated or natural. Both have to be fermented but treated green olives have to …

Consumption of functional probiotic foods has increased over recent decades, alongside
with increasing consumer and researcher awareness of their health-promoting effects. This …

Evolution of phenolic compounds was studied during spontaneous and controlled
fermentations of “Chétoui” cultivar olives at three degree of ripeness. Both spontaneous and …

The effect of controlled fermentation processes on the microbial association and
biochemical profile of cv. Conservolea naturally black olives processed by the traditional …