A Deliberative Model for Preserving the Diversity of Lebanese Traditional Fermented Food and Beverages

被引：0
|
作者：
Nadine Feghali
Nicola Piras
Beatrice Serini
Andrea Borghini
Giacomo Zara
Angela Bianco
Marilena Budroni
机构：
[1] Lebanese University,Faculty of Agricultural Sciences and Veterinary Medicine
[2] University of Sassari,CRFA
[3] University of Milan,Department of Agricultural Sciences
来源：
Human Ecology | 2022年 / 50卷
关键词：
Lebanese food; Spontaneous fermentation; Food identity; Traditional food; Microbial diversity; Deliberative democracy;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：589 / 600
页数：11
相关论文
共 50 条
  • [31] Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages
    Singh, Digar
    Lee, Sunmin
    Lee, Choong Hwan
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2017, 61 : 103 - 115
  • [32] Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food
    Yousif, Nuha M. K.
    Huch, Melanie
    Schuster, Tobias
    Cho, Gyu-Sung
    Dirar, Hamid A.
    Holzapfel, Wilhelm H.
    Franz, Charles M. A. P.
    FOOD MICROBIOLOGY, 2010, 27 (06) : 757 - 768
  • [33] Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China
    Cai, Wenchao
    Tang, Fengxian
    Wang, Yurong
    Zhang, Zhendong
    Xue, Yuang
    Zhao, Xinxin
    Guo, Zhuang
    Shan, Chunhui
    FOOD RESEARCH INTERNATIONAL, 2021, 141
  • [34] Bacterial diversity of traditional fermented food, Idli by high thorough-put sequencing
    Kavitake, Digambar
    Suryavanshi, Mangesh, V
    Kandasamy, Sujatha
    Devi, Palanisamy Bruntha
    Shouche, Yogesh
    Shetty, Prathapkumar Halady
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022, 59 (10): : 3918 - 3927
  • [35] Bacterial diversity of traditional fermented food, Idli by high thorough-put sequencing
    Digambar Kavitake
    Mangesh V. Suryavanshi
    Sujatha Kandasamy
    Palanisamy Bruntha Devi
    Yogesh Shouche
    Prathapkumar Halady Shetty
    Journal of Food Science and Technology, 2022, 59 : 3918 - 3927
  • [36] Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia
    Koricha, Anbessa D.
    Han, Da-Yong
    Bacha, Ketema
    Bai, Feng-Yan
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2020, 100 (09) : 3630 - 3638
  • [37] Microbial diversity of traditional fermented Jinzhou pickles
    Sun, Huijun
    Zhang, Ying
    Wang, Hongyu
    Yang, Mei
    Yue, Xiqing
    Wu, Rina
    Shipin Kexue/Food Science, 2017, 38 (02): : 15 - 19
  • [38] Traditional Fermented Foods and Beverages from around the World and Their Health Benefits
    Cuamatzin-Garcia, Leonel
    Rodriguez-Rugarcia, Paola
    El-Kassis, Elie Girgis
    Galicia, Georgina
    Meza-Jimenez Maria, de Lourdes
    Banos-Lara Ma., del Rocio
    Zaragoza-Maldonado Diego, Salatiel
    Perez-Armendariz, Beatriz
    MICROORGANISMS, 2022, 10 (06)
  • [39] An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe
    Soukand, Renata
    Pieroni, Andrea
    Biro, Marianna
    Denes, Andrea
    Dogan, Yunus
    Hajdari, Avni
    Kalle, Raivo
    Reade, Benedict
    Mustafa, Behxhet
    Nedelcheva, Anely
    Quave, Cassandra L.
    Luczaj, Lukasz
    JOURNAL OF ETHNOPHARMACOLOGY, 2015, 170 : 284 - 296
  • [40] Microbial, physicochemical and proximate analysis of selected Ethiopian traditional fermented beverages
    Nemo, Reda
    Bacha, Ketema
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 131 (131)
12345