1 publication

• Published Subscription 20 Apr 2018

  Fermented Foods: New Prospects and Challenges

  By Sanju Narwal, Subrota Hati, Sreeja V.

  Abstract: Fermented dairy products are considered as an important part of our nutritional diet. Formerly, lactic acid bacteria were used for the production of fermented products, but now their fermentation processes produces certain physiological components possessing higher nutritional value and regular intake of such products can provide many health benefits such as anti-obesity, anti-oxidative, anti-hypertensive, prevention of urogenital infections, improved beauty and oral health. Fermented foods also play an important role …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 23–33 Read article →