SUPPL: Fermented Foods
[TOC] SUPPL: Fruits and Veggies, Food Processing
https://en.wikipedia.org/wiki/List_of_fermented_foods https://happybellyfish.com/best-fermented-foods-from-around-the-world/ http://www.living-foods.com/articles/fermented.html
Benefits of Fruits and vegetables
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.
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.