Fermented foods and beverages of the world

By J. Tamang, K. Kailasapathy. 2010

168 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/5802ff4498c90b75749df6f084077f630def342f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. N. Sanli̇er
5. M. Gänzle
6. H. Salovaara

Citations in the corpus

• Health benefits of fermented foods (2019, background): “Along with enzymes, these microorganisms improve the nutritional value of anti-nutritive and inedible substrates, transforming them into edible products with many health benefits for consumers (Farhad, Kailasapathy, and Tamang 2010; Tamang 2010; Tamang, Watanabe, and Holzapfel 2016).”
• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “Two types of fermented soybean foods are produced: soybean foods fermented by Bacillus spp. (mostly B. subtilis) with the stickiness characteristic, and soybean foods fermented by filamentous molds, mostly Aspergillus, Mucor, Rhizopus (Tamang, 2010b).”