The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"

Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of Mutchayan, a Traditional Fermented Baobab Derived Food

Pub Date : 2022-12-21 DOI: 10.3390/foods2021-10989 Ahotondji Mechak Gbaguidi, F. Chadare, S. Padonou, Comlanvi Oscar Assou, D. Hounhouigan

The Environmental Impact of ‘Superfoods’: A Space for Debate and Joint Reflection

Pub Date : 2022-10-14 DOI: 10.3390/foods2021-11022 A. Fernández-Ríos, J. Laso, M. Margallo, R. Aldaco

Detection and Identification of Lactic Acid Bacteria in Semi-Finished Beer Products Using Molecular Techniques

Pub Date : 2022-10-14 DOI: 10.3390/foods2021-11046 G. Tsekouras, P. Tryfinopoulou, Efstathios Z Panagou