📚 Lecturas complementarias
📚 Lecturas complementarias
Para profundizar en los fundamentos de la fermentación y su aplicación en alimentos.
Rivera, S., et al. (2023). Base line to provide added value through fermentation processes in traditional beverages (masato). Revista Colombiana de Ciencias Alimentarias.
Dulf, F. V., Vodnar, D. C., et al. (2020). Development of phenolic-rich functional foods by lactic fermentation of grape marc. Journal of Functional Foods.
Marco, M. L., Heeney, D., Binda, S., et al. (2021). The role of fermented vegetables as a sustainable and health-promoting resource. Current Opinion in Food Science.
Yang, E., Fan, L., Jiang, Y., Doucette, C., & Fillmore, S. (2012). Bacteriocinogenic lactic acid bacteria from fermented foods: Their potential use as biopreservatives. Food Control.
Andreu, M., & Saavedra Coutado, C. (2022). El rol de los fermentos en la sostenibilidad alimentaria. Nutrición Hospitalaria, 39(Suppl. 3), 56–59.
Valencia Trujillo, G. (2026). Technological innovation, cultural tradition and sustainability in 21st century gastronomy: A narrative review. Journal of Gastronomy Studies.