Effects of fermentation on the nutritional properties of food
1988
McFeeters, R.F.
A technical review examines direct nutritional consequences of fermentation and considers some of the uncertainties and limitations of currently-available data. Following a brief discussion of the rationale for characterization of nutrient changes in fermented foods, attention is focused on the specific effects of food fermentation on: energy content; protein content, quality, and availability; specific vitamin changes; lactic acid isomer production; and phytic acid removal.
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