Dear food composition colleagues,

 

We are looking for literature on the effect of fermentation on the nutrient content in foods. In particular, we are looking at:

-          fermented doughs, pastes and porridges made from grains or starchy tubers; and

-          factors for vitamins and macronutrients.

 

Does anyone know of or use nutrient retention factors for fermentation in their work?

 

Thanks in advance for your help,

 

Anna

 

 

Ms Anna VINCENT

Consultant, Food Composition

Nutrition and Food Systems (ESN)

Food and Agriculture Organization of the United Nations (FAO)

Viale delle Terme di Caracalla, 00153 Rome, Italy

e: [log in to unmask]

t: +39 06 570 55104

s: annajvincent

 

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