Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

Abstract The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derive...

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Autores principales: Yutika Narzary, Sandeep Das, Arvind Kumar Goyal, Su Shiung Lam, Hemen Sarma, Dolikajyoti Sharma
Formato: article
Lenguaje:EN
Publicado: BMC 2021
Materias:
Fish
Fermentation
Cultural significance
South and Southeast Asian cuisine
Food
Nutrition. Foods and food supply
TX341-641
Acceso en línea:https://doaj.org/article/d42c1323683c4878aba5bf9e9b5c0403
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https://doaj.org/article/d42c1323683c4878aba5bf9e9b5c0403

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