2. Nutritional and organoleptic properties of foods
2.1 Preservation by fermentation
Fermentation is one of the oldest means of food preservation. The most recent studies show that bread, the oldest fermented food found, was already being made 5,600 years ago. Fermented milks, beer and wine were already being made 3,500 years ago.
SCROLL TO TOPFood fermentations are biochemical transformations carried out by eukaryotic or prokaryotic microorganisms which, through their activities in the initial food product, create a physico-chemical environment...
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Nutritional and organoleptic properties of foods
Food quality
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