SUPPL: Fermented Foods

By pjain      Published July 10, 2019, 11:52 p.m. in blog Health   

[TOC] SUPPL: Fruits and Veggies, Food Processing

Benefits of Fruits and vegetables

chronic diseases

Hung, H. C., Joshipura, K. J., Jiang, R., Hu, F. B., Hunter, D., Smith-Warner, S. A., & Willett, W. C. (2004). Fruit and vegetable intake and risk of major chronic disease. Journal of the National Cancer Institute, 96, 1577–1584.


Mishra, A., & Garg, G. P. (2011). Antidiabetic activity of fruit pulp of Cordia dichotoma in alloxan induced diabetic rats. International Journal of Pharmaceutical Sciences and Research, 2, 2314–2319.

Citrus Impacts

Mohanapriya, M., Ramaswamy, D. L., & Rajendran, D. R. (2013). Health and medicinal properties of Lemon (Citrus limonum). International Journal of Ayurvedic and Herbal Medicine, 3, 1095–1100.

Ortuno, A., Baidez, A., Gomez, P., Arcas, M. C., Porras, I., Lidon, A. G., & Del Rio, J. A. (2006). Citrus paradisi and Citrus sinensis flavonoids: Their influence in the defense mechanism against Penicillium digitatum. Food Chemistry, 98, 351–358.

Vitamins and Food Processing Impact

Gazzani, G., Papetti, A., Massolini, G., & Daglia, M. (1998). Antioxidative and pro-oxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. Journal of Food Chemistry, 6, 4118–4122.

[TOC] Lipids and Fatty acids impact on Blood Plasma

Mattson, F. H., & Grundy, S. M. (1985). Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man. Journal of Lipid Research, 26, 194–202.

[TOC] SUPPL: Probiotics

Parvez, S., Malik, K. A., Kang, S. A., & Kim, H. Y. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100, 1171–1185.

[TOC] SUPPL: polyphenols

Halliwell, B. (2007). Dietary polyphenols: Good, bad, or indifferent for your health? Cardiovascular Research, 73, 341–347.

Manach, C., Scalbert, A., Morand, C., Remesy, C., & Jimenez, L. (2004). Polyphenols: Food sources and bioavailability. American Journal of Clinical Nutrition, 79, 727–747.

[TOC] SUPPL: Dairy, Cheese, Fermented Dairy

Masud, T., Athar, I. H., & Shah, M. A. (1992). Comparative study on paneer making from buffalo and cow milk. American Journal of Agricultural Sciences, 5, 563–565.

Fermented Dairy Products

Dairy Fermentation Science

Medina, L. M., & Jordano, R. (1994). Survival of constitutive microflora in commercially fermented milk containing bifidobacteria during refrigerated storage. Journal of Food Protection, 57, 731–733.

Fermented Dairy Health Impacts

Naeem, K., & Rizvi, A. R. (1986). Studies on the physical and bacterial quality of dahi with special reference to public health. Journal of Pakistan Medical Association, 36, 87–89.


  • Chowdhury, S. R., & Bhattacharyya, A. K. (2014). Production, characterization and value addition of dahi made from raw, pasteurized and double pasteurized milk. International Journal of Research in EngIneering and Technology, 3, 602–607.


Hingmire, S. R., Lembhe, A. F., Zanjad, P. N., Pawar, V. D., & Machewad, G. M. (2009). Production and quality evaluation of instant lassi. International Journal of Dairy Technology, 62, 80–84.

[TOC] Fermented Foods Overview

Fermented foods Benefits

Prajapati, J. B., & Nair, B. M. (2008). History of fermented foods. In E. R. Farnworth (Ed.), Handbook of fermented functional foods. New York: CRC Press.

B12, Folate increases in Fermented foods

Brewers' Yeast a source of B12, etc.

Agricultural Food Economies

Fermentation helps Preserve Foods

Cooke, R. D., Twiddy, D. R., & Alan Reilly, P. J. (1987). Lactic-acid fermentation as a low-cost means of food preservation in tropical countries. FEMS Microbiology Letters, 46, 369–379.

Fermented foods of South Asia


There are no comments yet

Add new comment

Similar posts

Yeast as supplement

Gut TRs Overview, Fiber, Bacteria Types

Grains: Fermented Cereals

Pea Protein gains massive push