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| 1. |  | PORRO, R.; NASCIMENTO, A. S.; LINHARES, A. da S.; SOUSA, R. C. de; SEVILHA, A. C. (ed.). Os saberes da família Rego da Silva e o artesanato com babaçu: Centro do Coroatá, Esperantinópolis, MA. Brasília, DF: Embrapa, 2020. 54 p. (Mestres do agroextrativismo no Mearim, v. 26).| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
11/05/2023 |
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Data da última atualização: |
04/08/2023 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
GOTTSCHALK, L. M. F.; SOUZA, E. F. de; OLIVEIRA, A. H.; FREITAS-SILVA, O.; SOARES, A. G. |
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Afiliação: |
LEDA MARIA FORTES GOTTSCHALK, CTAA; ERIKA FRAGA DE SOUZA, CTAA; AGNELLI HOLANDA OLIVEIRA, CTAA; OTNIEL FREITAS SILVA, CTAA; ANTONIO GOMES SOARES, CTAA. |
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Título: |
South American Cereal-Based Fermented Products. |
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Ano de publicação: |
2023 |
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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. |
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DOI: |
https://doi.org/10.1016/B978-0-323-98341-9.00030-X |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Cereal fermentation; Fermentation process; Fermented product; Health-promoting; Indigenous food; Microbiota. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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024 7 $ahttps://doi.org/10.1016/B978-0-323-98341-9.00030-X$2DOI
100 1 $aGOTTSCHALK, L. M. F.
245 $aSouth American Cereal-Based Fermented Products.$h[electronic resource]
260 $c2023
520 $aCereal 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.
653 $aCereal fermentation
653 $aFermentation process
653 $aFermented product
653 $aHealth-promoting
653 $aIndigenous food
653 $aMicrobiota
700 1 $aSOUZA, E. F. de
700 1 $aOLIVEIRA, A. H.
700 1 $aFREITAS-SILVA, O.
700 1 $aSOARES, A. G.
773 $tIn: 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.
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Embrapa Agroindústria de Alimentos (CTAA) |
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