Fermented foods: patented approaches and formulations for nutritional supplementation and health promotion.
2012
Fermentation has had a long history in human food production and consumption. Fermented foods and beverages
can comprise anywhere between 5-40p of the human diet in some populations. Not only is this process beneficial for
extending shelf-life for foods and beverages, but also fermentation can enhance nutritional properties in a safe and effective
manner. In many developed countries, traditional methods are now replaced with specific technologies for production
of fermented foods, and an emerging industrial practice allows for higher quality standardization of food products in the
market place. Due to changes in fermentation processes and the increased consumption of these products, a detailed review
of recent patents involving fermented foods and beverages and their impact on health is warranted. Fermented food
products that can enhance nutrition, improve health, and prevent disease on a global level will require consistent fermentation
methods, evaluation of nutritional compositions, and food safety testing. This review is intended to guide the development
of fermented foods for enhanced human health benefits and suggests the need for multidisciplinary collaborations
and structural analysis across the fields of food science, microbiology, human nutrition, and biomedical sciences.
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