Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

Lactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this rev...

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Bibliographic Details
Main Authors: Anna Maria Ogrodowczyk, Natalia Drabińska
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2021-04-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
Online Access:http://journal.pan.olsztyn.pl/Crossroad-of-Tradition-and-Innovation-The-Application-of-Lactic-Acid-Fermentation,134282,0,2.html