Etiket Arşivleri: Digestibility

Benefits of Fermenting Foods ( Dr. Çisem Bulut ALBAYRAK )

1.Improving Food Security

a) Food Preservation

b) Salvaging waste foods

c) Removal of anti-nutritional factors

d) Antimicrobial activities

Organic acids


Hydrogen peroxide



2.Increasing income and employment

3.Health benefits

a) İmproving nutrition

b) Vitamin

c) Digestibility

d) Lactose intolerance

e) Probiotics

f) Cholestrol

g) Anticancer effects

h) Stimulation of immunological system

ı) Medicinal benefits.

j) Other

4.Improving cultural and social well being

5.Malolactic fermentation