Data/hora: 09/06/2024 05:58:32

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	11/05/2023	
Data da última atualização: 	04/08/2023	
Autoria: 	GOTTSCHALK, L. M. F.; SOUZA, E. F. de; OLIVEIRA, A. H.; FREITAS-SILVA, O.; SOARES, A. G.	
Afiliação: 	LEDA MARIA FORTES GOTTSCHALK, CTAA; ERIKA FRAGA DE SOUZA, CTAA; AGNELLI HOLANDA OLIVEIRA, CTAA; OTNIEL FREITAS SILVA, CTAA; ANTONIO GOMES SOARES, CTAA.	
Título: 	South American Cereal-Based Fermented Products.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 4, p. 57-72.	
DOI: 	https://doi.org/10.1016/B978-0-323-98341-9.00030-X	
Idioma: 	Inglês	
Conteúdo: 	Cereal grains are a major source of dietary nutrients all over the world; they are ancestral foods and are part of the daily diet. Fermentation is the most simple and economical way of improving their nutritional value, sensory properties, and functional qualities. This chapter focuses on some of the indigenous fermented foods and beverages produced from different cereal substrates fermented by lactic acid bacteria, yeasts, and/or fungi in South America. The content presented in this chapter is of significant relevance, as much of the information compiled here are dispersed across different surveys. Therefore, these cereal-based fermented foods represent hundreds of years of the culture of ancestral and indigenous peoples and need greater visibility for current and future generations.	
Palavras-Chave: 	Cereal fermentation; Fermentation process; Fermented product; Health-promoting; Indigenous food; Microbiota.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15484-1) - UPC - PL - DD -  -  -  - DIS