Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements

Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements

Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits. Driven by consumer demand for natural, plant-based, and functional foods, fermentation is emerging as a sustainable alternative to convent...

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Bibliographic Details
Main Authors: Prasad S. Gangakhedkar, Hemant W. Deshpande, Gréta Törős, Hassan El-Ramady, Tamer Elsakhawy, Neama Abdalla, Ayaz Shaikh, Béla Kovács, Rushikesh Mane, József Prokisch
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
anthocyanins
functional foods
food safety
fermentation
lactic acid bacteria
flavonoids
Online Access:https://www.mdpi.com/2304-8158/14/13/2155
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