Food preservation has become a part and parcel of the life of a common man. Food preservation is inevitable owing to many reasons. Some foods such as fruits and vegetables are available in specific seasons and not in others, while other foods are more abundantly available in some season than in others. In some places there is a surplus production of a food product, whereas in other places there is an inadequate supply. Foods can also be perishable (likely to decay or go bad quickly) and semi-perishable including juicy fruits, vegetables, mangoes, tomato, papaya and many more, which very quickly get spoilt. Consequently, civilized men adopted certain techniques to preserve such seasonal foods intact for later use. Today, food preservation is very important to fulfil the food supply needs of a developing country like India. It also ensures that the food is available and its supply is maintained at all times. Furthermore, problems like food shortage or famine can also be avoided.

--  Study of traditional methods of food preservation, its scientific understanding and technological intervention

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  1. 2015-12-22 Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food...
  2. 2017-03-21 This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two...
  3. The range of traditional lactic-acid-fermented foods in tropical countries is briefly reviewed. Recent studies on the lactic acid fermentation of fish and cassava products are described. Lacticacid-fermented fish products may offer considerable scope for the development of new food products and...
  4. Food preservation has become a part and parcel of the life of a common man. Food preservation is inevitable owing to many reasons. Some foods such as fruits and vegetables are available in specific seasons and not in others, while other foods are more abundantly available in some season than in...
  5. 2011-01-20 Fermented Plant Juice (FPJ) is another oft-used Natural Farming input. It can be made in the following way: Collect plants that have defenses against the cold and that grow well in the spring. Other good plants to use are ones that are fast-growing and vigorous (these contain very active growth...
  6. Key Resource 1993-11-01 This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.
  7. Key Resource 1994-12-01 Focuses on the processing of four cereals - maize (or corn), rice, sorghum, and wheat. A useful guide for those intending to set up a cereal-processing enterprise. Topics include harvesting, threshing, storage, milling, hulling, baking and fermenting. (Food cycle Technology Source Books)
  8. 2015-03-26 Around the world, many agriculturists and gardeners are adopting soil amendments and fertilizers that are called bokashi. Bokashi is a Japanese word that has no good translation into English. However, all types of bokashi are produced through fermentation processes. Small amounts of beneficial...
  9. 2017-10-05 This workshop will look at indigenous microbial fermented feeds as an alternative to our expensive foreign/imported GMO corn-soy based feed ration for our native animals (chicken and swine). Experiments on microbial fermentation on indigenous plants was conducted in terms of palatability,...
  10. This article is from ECHO Asia Note #17 Around the world, many agriculturists and gardeners are adopting soil amendments and fertilizers that are called bokashi. Bokashi is a Japanese word that has no good translation into English, according to Yukiko Oyanagi, a staffer with the Asian Rural...
  11. Abstract, IntechOpen, 2019 Fermented food flavoring condiments are products usually derived from the fermentative activities of microorganisms on vegetable proteins of legumes or oil seeds. Africa is a continent that is endowed with many fermented food condiments. These condiments, apart from...
  12. Abstract, Fermentation, 2019 Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional...
  13. Abstract, Fermentation, 2018 Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional...
  14. Abstract, PLOS One, 2019 Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess...
  15. Abstract, Food Science and Food Safety, 2019 Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic...
  16. Abstract,Journal of Food Science and Nutrition Research, 2019 The nutrient content of cereals and legumes are not readily bioavailable due to the presence of anti-nutrients in them. This study examined the effect of traditional fermentation process on the proximate nutritional composition...
  17. Abstract, Bioactive Molecules in Food, 2019 The demand for consumption of health promoting foods is growing worldwide due to the increased awareness of consumers on the impact of food on health. Traditional fermented foods prepared from cereals such as maize, rice, millet, or sorghum are common...
  18. Abstract, ScienceDirect, 2017 Somefermented productsare made using nondairy ingredients such assoya milk,coconut milk, grains, and rice as a base, e.g., boza, a nonalcoholic drink made fromcereal(such as wheat, rye,maize, or millet) and widely consumed in Bulgaria and the Balkan peninsula....
  19. Abstract,Global Journal of Biology, Agriculture, Health Sciences, 2018 Traditionally produced starchy foods and fermented beverages contribute to the diet of people. The benefits of these fermented traditional foods for health and their nutritional quality are poorly known. This review gives a...
  20. Abstract, Journal of Food Quality, 2019 Coffee is one of the most important and widely used commercial crops in the world. After ripe coffee cherries are harvested, coffee must pass through several steps to become (green) raw coffee beans. Commonly, there are three different processing methods...
  21. Abstract, International Journal of Advanced Research (IJAR), 2019 Fermentation is an oldest method of food preservation and food nutritional value improving. It involves the concomitant action of one or more microorganisms, and yeasts are the one which play a significant role in African...
  22. Abstract, Thesis, 2018 This thesis evaluated the impact of fermentation on the nutritive value of cassava root pulp (CRP) and soybean pulp (SBP) as feed for growing pigs. The evaluation was based on four studies (two fermentation and two animal studies). In these, the chemical composition of CRP...
  23. Abstract, Integrative Medicine, 2014 The bacterial cells harbored within the human gastrointestinal tract (GIT) outnumber the host’s cells by a factor of 10 and the genes encoded by the bacteria resident within the GIT outnumber their host’s genes by more than 100 times. These human...
  24. Abstract, American Journal of Food Technology, 2018 In this study, the variation of zinc (Zn), iron (Fe), calcium (Ca) and magnesium (Mg) and the interference of phytic acid (PA) on their availability was investigated in 29 US grown and CIAT breeding genotypes of common bean. Fe levels showed the...
  25. Abstract, HHS Public Access, 2014 The microbiota plays a fundamental role on the induction, training and function of the host immune system. In return, the immune system has largely evolved as a means to maintain the symbiotic relationship of the host with these highly diverse and evolving...
  26. Abstract, Frontiers in Microbiology, 2018 The intestinal barrier, consisting of the vascular endothelium, epithelial cell lining, and mucus layer, covers a surface of about 400 m2. The integrity of the gut wall is sustained by transcellular proteins forming tight junctions between the epithelial...
  27. Abstract, Crossmark, 2011 Cereals are a major source of micronutrients, the bioavailability of minerals such as iron, zinc, calcium, magnesium, is low because they are present as insoluble complex with food components such as phytic acid. After several readings it should be remembered that the...
  28. Abstract,Nutr Clin Pract, 2012 Malnutrition may manifest as either obesity or undernutrition. Accumulating evidence suggests that the gut microbiota plays an important role in the harvest, storage, and expenditure of energy obtained from the diet. The composition of the gut microbiota has been...
  29. Abstract,Comprehensive Reviews in Food Science and Food Safety, 2013 North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy...
  30. 2014-10-07 Eat live foods! Make lacto-fermentation part of your kitchen. A classic preservation method, the process yields nutrient-dense live foods packed with vitamins, enzymes, and probiotic goodness.
  31. Abstract, Food Research, 2018 Tempeh is an Indonesian staple food produced through a solid-state fungal fermentation of legumes, resulting to a mycelia-knitted compact cake of beans (Gibbs et al., 2004). The key microorganism leading the process of tempeh production is a fungus from the Rhizopus...
  32. 1973-01-01 This book provides a broad introduction to the technology of yeast in the food and beverage industries. The main features of commercial processes are explained and illustrated.
  33. 1995-11-14 In feeding themselves with perishable-prone supplies, rural societies have resorted to fermenting corn, rice, and milk to produce foods of nutritional value for local consumption. For example, in Zhengzhou, China, microbial fermentation of bean curd, by concentrating the protein conten of the...
  34. Abstract, Food Science & Nutrition, 2018 March Ogi is consumed by adults and children as breakfast meals, and it also serves as a weaning diet (Ashaye, Fasoyiro, & Kehinde,2000; Amusa etal.,2005). After 5–6months, breast‐feeding is no longer sufficient to satisfy the nutritional...
  35. Abstract, Food Science and Nutrition, 2018 Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The...
  36. Abstract, Frontiers in Microbiology, 2018 Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from...
  37. Abstract,Journal of Food Technology and Preservation, 2018 Currently our consumers prefer good quality food products with extended shelf life which can be achieved by natural fermentation process. And fermentation process has helped the food products to develop the enhanced shelf-life with best...
  38. Abstract, Indian Journal of Agricultural Sciences, 2018 The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for...