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Substanzen in fermentierten Lebensmitteln

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Book cover Ernährung und Fasten als Therapie

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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Authors and Affiliations

  1. Dörrenbergweg 29, D-35321, Laubach, Deutschland

    Claus Leitzmann

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  1. Claus Leitzmann
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  1. Immanuel Krankenhaus Berlin , Berlin, Germany

    Rainer Stange

  2. Laubach, Germany

    Claus Leitzmann

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Leitzmann, C. (2018). Substanzen in fermentierten Lebensmitteln. In: Stange, R., Leitzmann, C. (eds) Ernährung und Fasten als Therapie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-54475-4_8

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  • DOI: https://doi.org/10.1007/978-3-662-54475-4_8

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  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-54474-7

  • Online ISBN: 978-3-662-54475-4

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