LEADER 02523nam 2200505 450 001 9910317960103321 005 20221016200657.0 010 $a1-83962-049-8 010 $a1-78985-496-2 035 $a(CKB)4970000000100482 035 $a(NjHacI)994970000000100482 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/48150 035 $a(MiAaPQ)EBC30390330 035 $a(Au-PeEL)EBL30390330 035 $a(EXLCZ)994970000000100482 100 $a20221016d2019 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aFrontiers and New Trends in the Science of Fermented Food and Beverages /$fedited by A?ngel de la Cruz Pech-Canul, Rosa Lidia Soli?s-Oviedo 205 $a1st ed. 210 $cIntechOpen$d2019 210 1$a[Place of publication not identified] :$cIntechOpen,$d2019. 215 $a1 online resource (152 pages) 311 $a1-78985-495-4 320 $aIncludes bibliographical references and index. 330 $aFrom 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. 606 $aFermented foods 610 $aLife Sciences 610 $aFood Science 610 $aFood Chemistry 610 $aAgricultural and Biological Sciences 615 0$aFermented foods. 676 $a664.024 700 $aRosa Lidia Solís-Oviedo$4auth$01366878 702 $aSoli?s-Oviedo$b Rosa Lidia 702 $ade la Cruz Pech-Canul$b A?ngel 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910317960103321 996 $aFrontiers and New Trends in the Science of Fermented Food and Beverages$93389397 997 $aUNINA