Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high pot...

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Bibliographic Details
Main Authors: Anna Kårlund, Carlos Gómez-Gallego, Jenni Korhonen, Outi-Maaria Palo-oja, Hani El-Nezami, Marjukka Kolehmainen
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Nutrients
Subjects:
food fermentation
protein digestibility
mineral availability
antinutritional factors
alternative protein sources
Online Access:https://www.mdpi.com/2072-6643/12/4/1020

Internet

https://www.mdpi.com/2072-6643/12/4/1020

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