உணவு இதழ்: நுண்ணுயிரியல், பாதுகாப்பு மற்றும் சுகாதாரம்
திறந்த அணுகல்

சுருக்கம்

ஆம்ப்ளிகான் வரிசைமுறையைப் பயன்படுத்தி உணவு மூலங்களின் நுண்ணுயிர் கலவையின் தொடர்பு

Stefan Beck

Conventional matured food varieties assume a significant part in the eating regimen of various networks around the world. Africa is maybe the mainland with the most extravagant assortment of aged food varieties, where aging actually assumes a significant part in fighting food deterioration, foodborne infections and addresses a critical postharvest esteem expansion. Truth be told, aging is as yet a generally locally established interaction utilized all through the continent. A wide assortment of crude materials is customarily aged in various locales of Africa. Accordingly, matured food sources with various qualities are created and they have been characterized in gatherings like aged non-alcoholic oats (predominantly delivered from sorghum, millet and maize), boring root crops (principally created from cassava), creature proteins (basically dairy items), vegetable proteins (created from vegetables and oilseeds) and cocktails (delivered from grains, sap, nectar or organic products, among other materials). Matured items have been depicted to give medical advantages, like security against gastrointestinal problems, avoidance of hypertension and coronary illness or assurance from diabetes and osteoporosis. Moreover, conventional African aged food sources contain live microorganisms that can create wellbeing advancing mixtures, like antimicrobials, fundamental supplements or particles with cell reinforcement action, and can go about as probiotic strains