TY  - BOOK
AU  - Rosa Lidia Solís-Oviedo
AU  - Ángel de la Cruz Pech-Canul
AB  - 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.
DO  - 10.5772/intechopen.73404
ID  - OAPEN ID: 37778
KW  - Life Sciences
KW  - Food Science
KW  - Food Chemistry
KW  - Agricultural and Biological Sciences
L1  - https://www.intechopen.com/books/frontiers-and-new-trends-in-the-science-of-fermented-food-and-beverages
LA  - English
LK  - https://directory.doabooks.org/handle/20.500.12854/48150
PB  - IntechOpen
PY  - 2019
SN  - 9781789854961
SN  - 9781789854954
TI  - Frontiers and New Trends in the Science of Fermented Food and Beveragesnull
ER  - 
