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Erschienen in:

2018 | OriginalPaper | Buchkapitel

8. Substanzen in fermentierten Lebensmitteln

verfasst von : Claus Leitzmann

Erschienen in: Ernährung und Fasten als Therapie

Verlag: Springer Berlin Heidelberg

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Zusammenfassung

Die Fermentation zählt zu den ältesten Konservierungsverfahren. Dabei werden Lebensmittel einer milchsauren Vergärung ausgesetzt, welche die Nährstoffzusammensetzung verändert. Neben Geschmack und Geruch ändern sich somit auch ernährungsphysiologisch bedeutsame Parameter. In Mitteleuropa sind vor allem fermentierte Milchprodukte (Joghurt) von Bedeutung.

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Titel: Substanzen in fermentierten Lebensmitteln
verfasst von: Claus Leitzmann
Verlag: Springer Berlin Heidelberg
Buch: Ernährung und Fasten als Therapie
Print ISBN: 978-3-662-54474-7

Electronic ISBN: 978-3-662-54475-4

Copyright-Jahr: 2018
DOI: https://doi.org/10.1007/978-3-662-54475-4_8

Live-Webinar "Urologie und Sexualmedizin in der Praxis"

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8. Substanzen in fermentierten Lebensmitteln

Zusammenfassung

Live-Webinar "Urologie und Sexualmedizin in der Praxis"

Springer Medizin

Zusammenfassung

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