Zusammenfassung
Die Fermentation zählt zu den ältesten Konservierungsverfahren. Dabei werden Lebensmittel einer milchsauren Vergärung ausgesetzt, welche die Nährstoffzusammensetzung verändert. Neben Geschmack und Geruch ändern sich somit auch ernährungsphysiologisch bedeutsame Parameter. In Mitteleuropa sind vor allem fermentierte Milchprodukte (Joghurt) von Bedeutung.
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Leitzmann, C. (2010). Substanzen in fermentierten Lebensmitteln. In: Stange, R., Leitzmann, C. (eds) Ernährung und Fasten als Therapie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-88810-9_6
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DOI: https://doi.org/10.1007/978-3-540-88810-9_6
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