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Fermented Foods
Osman ErkmenHüseyin ErtenHidayet SağlamAhmet Hilmi ÇonAli Adnan HayaloğluAli Oğuz BüyükkileciAslı AkpınarAykut Önder BaraziAynur Gül Karahan ÇakmakçıAyşe Nur YükselBanu SezerBerna SARIYAR AkbulutBilal AğırmanCem Okan ÖzerDuygu KışlaEbru ŞenelElçin Kökdemir ÜnşarErdem ÇarşanbaFatih YılmazFatma Gizem AvcıFiliz ÖzçelikGamze Nil YazıcıGörkem ÖzülküHamit KökselHarun Raşit UysalHasan TangülerHasan Yetimİbrahim Topçuİsmail Hakkı BoyacıM. Lütfü ÇakmakçıM. Tijen BozdemirMehmet GüvenMehmet Sertaç ÖzerMerve DarıcıMuhammet ArıcıMustafa BayramMustafa TürkerN. Altınay PerendeciNihat Alpagu SayarNilgün ÖzdemirOsman SağdıçÖmer ŞimşekÖmre Hancıoğlu SıkılıSebahattin NasSeda Karasu YalçınSelma KayacanSerdar AydemirSezgi LeventdururSimel Bağder ElmacıTansu TaşpınarTurgut CabaroğluZ. Yeşim ÖzbaşZafer GönülalanZerrin Erginkaya
出版Nobel Akademik Yayıncılık
主題Education / General
ISBN62537128109786253712815
URLhttp://books.google.com.hk/books?id=rrI2EQAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Fermentation is one of the earliest and most popular methods for food preservation. The history of fermented foods dates back to 6000 BCE, according to the oldest known records. Since that time, fermented foods have increasingly been produced and consumed with growing interest. Fermented foods constitute a significant portion of global diets, representing about one third of all food and beverage consumption worldwide. Undoubtedly, the most significant reason for this is the increasing understanding of the positive effects of fermented foods on human health. Particularly, due to the antimicrobial, antioxidant, probiotic, cholesterol-lowering, and similar effects of fermented products, it is a well-accepted fact in the scientific community that they have functional and therapeutic benefits. This book addresses fermented foods that hold an important place in our daily lives and are consumed with great enjoyment. The book is prepared to be accessible not only to academics and students studying in this field but also to individuals who do not engage in academic work. We hope that our book will be beneficial to students, academics, and anyone interested in the topic...