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Research Article

Alkaline-Fermented Foods: A Review with Emphasis on Pidan Fermentation

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Pages 101-138 | Published online: 25 Sep 2008

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James Owusu-Kwarteng, Charles Parkouda, Gbenga Adedeji Adewumi, Labia Irène Ivette Ouoba & Lene Jespersen. (2022) Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments. Critical Reviews in Food Science and Nutrition 62:4, pages 871-888.
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Netsanet Shiferaw Terefe & Mary Ann Augustin. (2020) Fermentation for tailoring the technological and health related functionality of food products. Critical Reviews in Food Science and Nutrition 60:17, pages 2887-2913.
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Gilberto Vinicius De Melo Pereira, Dão P. De Carvalho Neto, Ana C. De O. Junqueira, Susan G. Karp, Luiz A. J. Letti, Antonio I. Magalhães Júnior & Carlos R. Soccol. (2020) A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. Food Reviews International 36:2, pages 135-167.
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David C. Dallas, Megan R. Sanctuary, Yunyao Qu, Shabnam Haghighat Khajavi, Alexandria E. Van Zandt, Melissa Dyandra, Steven A. Frese, Daniela Barile & J. Bruce German. (2017) Personalizing protein nourishment. Critical Reviews in Food Science and Nutrition 57:15, pages 3313-3331.
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Armand P. Nyanga-Koumou, Labia Irene I. Ouoba, Simon C. Kobawila & Delphin Louembe. (2012) Response mechanisms of lactic acid bacteria to alkaline environments: A review. Critical Reviews in Microbiology 38:3, pages 185-190.
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Hellen Amuguni & Saul Tzipori. (2012) . Human Vaccines & Immunotherapeutics 8:7, pages 979-986.
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Pélagie B. Agbobatinkpo, Paulin Azokpota, Noël Akissoe, Polycarpe Kayodé, Rachelle Da Gbadji & D. Joseph Hounhouigan. (2011) Indigenous Perception and Characterization of Yanyanku and Ikpiru: Two Functional Additives for the Fermentation of African Locust Bean. Ecology of Food and Nutrition 50:2, pages 101-114.
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Palanivel Ganesan & Soottawat Benjakul. (2010) Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging. International Journal of Food Properties 13:5, pages 1150-1160.
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Charles Parkouda, Dennis S. Nielsen, Paulin Azokpota, Labia Ivette Irène Ouoba, Wisdom Kofi Amoa-Awua, Line Thorsen, Joseph D. Hounhouigan, Jan S. Jensen, K. Tano-Debrah, Bréhima Diawara & Mogens Jakobsen. (2009) The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Critical Reviews in Microbiology 35:2, pages 139-156.
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