02523nam 2200505 450 991031796010332120221016200657.01-83962-049-81-78985-496-2(CKB)4970000000100482(NjHacI)994970000000100482(oapen)https://directory.doabooks.org/handle/20.500.12854/48150(MiAaPQ)EBC30390330(Au-PeEL)EBL30390330(EXLCZ)99497000000010048220221016d2019 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierFrontiers and New Trends in the Science of Fermented Food and Beverages /edited by Ángel de la Cruz Pech-Canul, Rosa Lidia Solís-Oviedo1st ed.IntechOpen2019[Place of publication not identified] :IntechOpen,2019.1 online resource (152 pages)1-78985-495-4 Includes bibliographical references and index.From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.Fermented foodsLife SciencesFood ScienceFood ChemistryAgricultural and Biological SciencesFermented foods.664.024Rosa Lidia Solís-Oviedoauth1366878Solís-Oviedo Rosa Lidiade la Cruz Pech-Canul ÁngelNjHacINjHaclBOOK9910317960103321Frontiers and New Trends in the Science of Fermented Food and Beverages3389397UNINA