Innovative wheat- and oat-based fermentations for healthy and sustainable plant-based liquid and semi-solid foods KU Leuven
Fermented foods are widely consumed in Europe and across the globe because of their sensory characteristics, cultural value and – especially in the past few decades – nutritional and perceived health benefits. However, except for yoghurt and cultured dairy products, knowledge on the impact of food fermentation on human health and mechanisms behind such impact is limited. Such knowledge is required to start designing fermented foods with ...