Publication year: 2011 Source: Trends in Food Science & Technology, Available online 14 May 2011 Shady El-Ghaish, Aynur Ahmadova, Imen Hadji-Sfaxi, Kamel Eddine El Mecherfi, Inga Bazukyan, … The interest of consumers for diverse fermented foods has increased in recent years thanks to the positive perception of their impact on consumer health considered as beneficial. Hence, there is an evident need for search of novel ways and for new food preservation agents of natural origins.
Read the article:
Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods