From Traditional to Trendy: The Evolution of Asian Fermented Foods and Their Modern Applications

Vishakha Yashod

SSRN Electronic Journal

Sustainability

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2025Scientific literature Open Access

USE OF PLANT RAW MATERIALS TO INCREASE THE BIOLOGICAL VALUE OF MUFFINS

Л. А. Ткаченко, Олена Очколяс, Anastasia Ivaniuta +2

Human and nation s health

Pomace

<ns0:p>Flour confectionery products (FCP) are widely consumed in the modern diet, yet they often lack essential nutrients such as dietary fiber, vitamins, and minerals, resulting in low nutritional...

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Research Library

From Traditional to Trendy: The Evolution of Asian Fermented Foods and Their Modern Applications

USE OF PLANT RAW MATERIALS TO INCREASE THE BIOLOGICAL VALUE OF MUFFINS

Effect of toxicity of artificial colors present in foods and their replacement with natural colors: a review

Physical Characteristics of Tofu Dregs Flour as a Functional Food Ingredient

Quality Evaluation of Ready-to-Use Various Brown Rice (Oryza sativa) Powder Using Extrusion Process

From nature to plate: harnessing naturally abundant scaffolds for sustainable production of protein-inspired cultivated snack

Granulation, Electrodynamic Atomization, and Supercritical Fluid Technology for Delivering Nutraceuticals and Nano-nutraceuticals

Application of the technology of partial baking of special-purpose cakes in the Republic of Sakha (Yakutia)

4D Printing of Foods

Printing Foods in the Fourth Dimension

Application of Color Selection Technology for Eliminating Defective Products of Ripe Sunflower Seeds

Consumer Perception Toward Food Printing Technologies

The Analysis of Protein Content, Iron Content, and Acceptability of Crackers Substituted with Edamame (Glycine max L. Merrill) Flour and Mackerel Tuna (Euthynnus affinis) Protein Hydrolysate

Correction: Editorial: Optimizing nutrition from the inside out: innovations in digestion, fermentation, and functional food processing

Editorial: Optimizing nutrition from the inside out: innovations in digestion, fermentation, and functional food processing

Modern approaches to the use of edible coatings for vegetables and fruits

Cashew Nut Oil, a Versatile Novel Food: Sensory Evaluation and Its Application as an Ingredient in Cream Formulations

OPTIMALISASI PEMANFAATAN IKAN MAHI-MAHI (CORYPHAENA HIPPURUS) DALAM FORMULASI ISIAN MENTAI PROTEIN-TINGGI UNTUK PRODUK MIE ONE DISH MEAL INOVATIF

A cluster randomized trial of xylitol chewing gum for prevention of preterm birth: The PPaX trial.

Patterns of Emerging Tobacco Product Use Among U.S. Adults, 2019-2022.

Whey valorization in beer production: a functional and nutritional approach

Development of a production technology for functional beverages based on whey enriched with natural juices from plant-based raw materials

Tempoyak as a Typical Fermented Food from Jambi: A Study of the Integration of Tradition with Modern Food Technology Innovation

The Exploration of Artificial Intelligence ( AI ) Empowering Food Chemistry Curriculum Design and Teaching

Development of a QSAR model to predict protein-flavor binding in protein-rich food systems.

Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds.

Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma.

Detection and characterization of gelatin in confectionery products and capsulated dietary supplements using indirect ELISA&#x2020;.

A reaction-based fluorescence probe for selective detection of formaldehyde in food samples and its imaging application in living cells.

Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours.

Sensor detection of shelf life: a multi-technique food analytical platform for mushroom analysis.

Applications of biosensing in assessing food flavor: advancements, challenges, and prospects.

Call to action: a need for community-driven minimum information standards for food composition data.

Development of a green polymer-based sensor for enhanced iron detection in diverse biological, food and environmental matrices.

Bioinspired amino acid-functionalized carbon dots nanozymes with enhanced peroxidase-like activity for sensitive detection of GSH in food.

Analysis of several anionic polar pesticides in food of plant and animal origin using QuPPe extraction and CE-MS/MS determination.

Evaluation of flavor characteristics in Chinese wheat flour paste using electronic-nose, electronic-tongue, and headspace-gas chromatography-ion mobility spectrometry at different fermentation stages.

A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications.

The effect of cut sizes and pH of tobacco leaf in smokeless tobacco products on the pharmacokinetics of nicotine.

Microbial interactions and ecology in fermented food ecosystems.

[Hygienic assessment of the levels of &#x3b2;-cryptoxanthine intake from food sources].

Development of a new aminophenol-extended naphthoquinone-based chemical sensor with superior performance and easy accessibility for on-site and instantaneous determination of Cu2+ ions in selected environmental and food samples.

Essential Oil-Enriched Edible Films and Coatings: Recent Applications, Pros and Cons, Sustainability, and Circular Economy.

Ultra-Processed Foods in the Food Supply: Prevalence, Nutritional Composition and Use of Voluntary Labelling Schemes.

A CRISPR/Cas12a biosensor for portable and accessible detection of Salmonella typhimurium via multi-indicator pH millidisc colorimetry and smartphone imaging platform.

Comparative Analysis of Models for Identifying and Tracing Rice Flour Adulteration Using Raman Spectroscopy.

Comparative analysis of selected nutrients in Pereskia species.

Advances in active packaging using natural biopolymers and fruit by-products for enhanced food preservation.

Variety-specific flavor characteristics in the Shandong region: Interaction between fermentation and variety.

Rapid and chemical-free technique based on hyperspectral imaging combined with artificial intelligence for monitoring quality and shelf life of dried shrimp.

Detection and characterization of gelatin in confectionery products and capsulated dietary supplements using indirect ELISA†.

[Hygienic assessment of the levels of β-cryptoxanthine intake from food sources].