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Fermentation 2019, 5(1), 8; https://doi.org/10.3390/fermentation5010008

Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review

Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Klong Luang, Pathumthani 12120, Thailand
Received: 22 November 2018 / Revised: 12 December 2018 / Accepted: 2 January 2019 / Published: 10 January 2019
(This article belongs to the Special Issue Safety and Microbiological Quality)
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Abstract

Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional balance and food security. Techniques for preserving cereals, vegetables, and meat products are well developed in many Asian countries. Due to their cultural and nutritional significance, many of these foods have been studied in detail and their quality and safety have also been improved. These fermented foods and beverages provide benefits through enhanced nutritional content, digestibility, microbial stability, and detoxification. They represent is thus one of the most affordable and suitable methods to maintain hygiene condition and food quality and security in poor and underdeveloped countries. There is an industrial interest and scope related to traditional fermented foods and beverages in Asia. However, urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth. View Full-Text
Keywords: fermentation; traditional; nutritional value; microbiology; Asian countries fermentation; traditional; nutritional value; microbiology; Asian countries
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Anal, A.K. Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review. Fermentation 2019, 5, 8.

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