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- W3004241617 abstract "Fermentation is one of the ancient methods and traditional practice for food processing and preservation. In the biochemical perspective, fermentation is a metabolic process of deriving energy which leads to the production of food products with desirable qualities and extended shelf life. It increases the nutritive value of food, making it tastier and easily digestible, enhances the flavor and texture or preventing its spoilage, improves the availability and activity of nutrients, and enhances protein quality by the addition of enzymes into the food. Natural food fermentation processes are generally achieved by diversified microbial communities, and yeasts play an important role in the food industry as they produce enzymes that catalyze the favorable biochemical reactions that lead to the production of wine, beer and ethanol, and leavening of bread. Fermented food products such as vegetables, beverages, and dairy products have a history that dates back many centuries. A healthy diet includes fermented foods, such as yogurt, tempeh, and miso. Antioxidative and anti-inflammatory herbs and spices including turmeric, cumin seeds, fennel, ginger, cardamom, coriander, cinnamon, clove, mint leaves, oregano, and black and white pepper are used in combination with fermented food products. In traditional medicine, fermented foods are included in the diet to help in the prevention of deficiencies as fermented food increases vitamin and mineral synthesis, supports the gut and vital organs, and improves the detoxification processes. Fermented foods, such as sauerkraut and kimchi, and fermented vegetables and fruits are predominantly used to restore the beneficial microbes found within the gastrointestinal tract. These fermented foods make it easier for the gut to allow nutrients to be absorbed during digestion and can build immune deficiencies. Fermented foods play a vital role in diet and are presently being promoted to prevent or cure a range of diseases from obesity to cancer." @default.
- W3004241617 created "2020-02-07" @default.
- W3004241617 creator A5060329866 @default.
- W3004241617 date "2019-12-06" @default.
- W3004241617 modified "2023-10-17" @default.
- W3004241617 title "Therapeutic Uses of Fermented Food Products" @default.
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- W3004241617 doi "https://doi.org/10.1201/9780429274787-23" @default.
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