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Fermented Foods and Their Production
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Author(s): Suresh Sopanrao Thorat (Mahatma Phule Krishi Vidyapeeth, India)
Copyright: 2019
Pages: 30
Source title:
Global Initiatives for Waste Reduction and Cutting Food Loss
Source Author(s)/Editor(s): Aparna B. Gunjal (Dr. D.Y. Patil Arts, Commerce, and Science College, Pune, India), Meghmala S. Waghmode (Annasaheb Magar Mahavidyalaya, India), Neha N. Patil (Annasaheb Magar Mahavidyalaya, India)and Pankaj Bhatt (Dolphin (P.G) College of Biomedical and Natural Sciences Dehradun, India)
DOI: 10.4018/978-1-5225-7706-5.ch005
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Abstract
Fermented foods have been produced throughout recorded history. Recently, fermented foods have experienced renewed interest stemming from concerns with nutrition and the increase in vegetarian and natural foods diets. This chapter explores fermented foods and their production.
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