📚 Lecturas complementarias
📚 Lecturas complementarias
Para profundizar en los fundamentos de la fermentación y su aplicación en alimentos.
Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented foods: Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806.
Granato, D., Branco, G. F., Nazzaro, F., Cruz, A. G., & Faria, J. A. F. (2026). Benefits of fermented foods: From empiricism to scientific evidence. Journal of Functional Foods.
Tamang, J. P. (2016). Fermented foods and beverages of the world. CRC Press.
Teneva-Angelova, T., Balabanova, T., Boyanova, P., & Beshkova, D. (2018). Traditional Balkan fermented milk products. Engineering in Life Sciences, 18, 807–819.
Kabui, K. K., Rawson, A., & Athmaselvi, K. A. (2025). Selected fermented foods of Manipur, India: Traditional preparation, nutritional profile, and health benefits. Food Chemistry Advances.