Nutritional Health Function and Quality Safety Evaluation of Traditional Fermented Food Based on Projectization

Journal: Asia-SAME Transactions on Engineering Sciences (ASTE)
Author: Lifang Guo*, Xiaohuai Wu, Yan Yan, Ze Sun, Shufang Lin

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited


Fermented food in the biological reaction can produce beneficial substances for the body, which can help the body to reduce blood lipid, improve antioxidant capacity, inhibit tumor, improve the body immunity and reduce the aging rate and prevent gastrointestinal diseases. In terms of the overall development level, the industrial production degree of traditional fermented food is not high, and the production process still needs traditional experience. Therefore, the products are still in an unstable state, causing many safety risks. Therefore, it is very important to reduce the harm of traditional fermented food and improve its safety. This paper analyzes the nutritional components of traditional fermented food, the effects on health and the factors affecting the safety of traditional fermented food, and points out that the first thing to ensure the safety of traditional fermented food is to objectively evaluate its quality and safety.

Pages 86-93
Year 2020
Issue 1
Volume 1

Start typing and press Enter to search

Shopping Cart