Open access peer-reviewed Edited Volume

The Science of Fermentation

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616 Chapter Downloads

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Academic Editor

María Chávarri Hueda
María Chávarri Hueda

TECNALIA, Basque Research and Technology Alliance (BRTA),
Spain

Series Editor

Maria Rosário Bronze
Maria Rosário Bronze

Instituto de Biologia Experimental Tecnológica,
Portugal

Published19 December 2024

Doi10.5772/intechopen.114497

ISBN978-0-85014-499-4

Print ISBN978-0-85014-498-7

eBook (PDF) ISBN978-0-85014-500-7

Copyright year2024

Number of pages162

Part of the book seriesFood Science and Nutrition

Issn2977-8174

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Table of Contents

Open access  chapters

1. Fermentation: A Broader Perspective

By Margaret M.A. Danladi, Mary F. Istifanus, Musa S. Makeri, John O. Egbere, Luka S. Danahap, Brains O. Okechalu and Abigail I. Ogbonna

44
2. Traditional Fermented Beverages in México

By Blanca Rosa Aguilar-Uscanga, Esperanza González-Quezada and Josue Raymundo Solis-Pacheco

115
1
3. Fermentation: A Potential Strategy for Microbial Metabolite Production

By Haseena Sheikh, Gowthami G. Anand and Gunashree B. Shivanna

152
1
5. Bread Aroma and Flavour Creation Factors

By Sanja Oručević Žuljević and Nermina Spaho

84
61
7. Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power

By Essodolom Taale, Banfitebiyi Gambogou, Adama Sawadogo, Hama Cissé, Tiatou Souho, Sabiba Kou’santa Amouzou and Atti Tchabi

106
2

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616 Total Chapter Downloads

4 Crossref Citations

4 Dimensions Citations

1 Altmetric Score

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