Titlebook: African Fermented Food Products- New Trends; Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mario Book 2022 The Editor(s) (if applicable) an

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Yixue Duan,Rui Yang,Shaoyin Duand be a source of nematodes and heavy metals if poorly prepared. Scientists from the region should therefore consider more research in the area of fermentation as a method of fish preservation. All stakeholders should also shift attention to the development and production of fermented fish products i

Coronation

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Cyber Security Intelligence and Analytics concentration of the distilled ethanol after fermentation was found to be (91%). Oxidation process was carried out to produce vinegar. The concentration of acetic acid in the obtained vinegar 6.24 g/100 ml and it had a pH value and density of 2.92 and 0.933448 g/ml at 33 °C, respectively. The nutri

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Introduction: Origin, History and Diversity of African Fermented Foods,hy terms such as the addition of flavor and taste to food, improvement of the texture during the fermentation process, preservation of food against spoilage, ease of digestion. People of Africa have long history of fermented foods consumption. The landmass is the support of mankind, so this antiquat

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Enzymes in Food Fermentations,r industries. Basically, fermentation technology is used for the stabilization of perishable foods, their production and processing. This fermentation technology is possibly feasible with the use of microbial enzymes. In this era, the demand of such enzymes is high because of many useful products of

Functional

Nutritional, Antimicrobial and Bioactive Components of ,, a Fermented Camel Milk Product,rmation of new blood vessels that tumors need to grow, in addition to stimulating the death of cancer cells. . contained rod-shaped, non-sporing bacterial cells as single cells, pairs or short chains. In less plentiful numbers yet still various yeasts are found, for the most part of the elongated ce