Lactic acid fermentation in the production of foods from vegetables, cereals and legumes

@article{Steinkraus2004LacticAF,
  title={Lactic acid fermentation in the production of foods from vegetables, cereals and legumes},
  author={K. Steinkraus},
  journal={Antonie van Leeuwenhoek},
  year={2004},
  volume={49},
  pages={337-348}
}
  • K. Steinkraus
  • Published 2004
  • Biology, Medicine
  • Antonie van Leeuwenhoek
Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. Generally the lactic acid fermentations are low-cost and often little or no heat is required in their preparation. Thus, they are fuelefficient. Lactic acid fermented foods have an important role in feeding the world's population on every continent today. As world population rises, lactic acid fermentation is expected to become even more important in preserving fresh vegetables, fruits, cereals… Expand
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DESIGN OF LUPIN SEEDS LACTIC ACID FERMENTATION – CHANGES OF DIGESTIBILITY , AMINO ACID PROFILE AND ANTIOXIDANT ACTIVITY
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