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Ethnic Fermented Foods and Beverage of Iran

  • Neda Mollakhalili Meybodi
  • Maryam Tajabadi Ebrahimi
  • Amir Mohammad Mortazavian
Chapter

Summary

Fermented foods and beverages comprise the main portion of people’s diets in Iran. People prefer consuming fermented foods which are present in different tastes, forms, and sensory properties due to enzymatic effects of microorganisms which are naturally present or intentionally added. It is also revealed that fermented food consumption creates healthy effects. Regarding the importance of fermented foods and beverages in Iranian diet and their diversity, the aim of this chapter is to introduce native fermented foods and beverages of Iran considering its origin, microbiology, and biochemistry.

Keywords

Lactic Acid Bacterium Wheat Flour Fermented Food Fish Sauce Fermented Fish 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer India 2016

Authors and Affiliations

  • Neda Mollakhalili Meybodi
    • 1
    • 2
  • Maryam Tajabadi Ebrahimi
    • 3
  • Amir Mohammad Mortazavian
    • 1
  1. 1.Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and TechnologyShahid Beheshti University of Medical SciencesTehranIran
  2. 2.Research Center for Food Hygiene and SafetyShahid Sadoughi University of Medical SciencesYazdIran
  3. 3.Department of Biology, Faculty Member of ScienceIslamic Azad University, Central Tehran BranchTehranIran

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