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Abstract
This article examines the role of fermentation in food technology, focusing on its impact on the nutritional value and shelf-life of food products. Through an analysis of recent literature and empirical studies, the research highlights the benefits of fermentation, including improved nutrient bioavailability, enhanced probiotic content, and extended shelf-life. Methodologies for optimizing fermentation processes are discussed, alongside the results demonstrating significant improvements in food quality. The conclusion emphasizes the potential of fermentation as a sustainable and effective approach to food preservation and enhancement.
References
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- Hutkins, R. W. (2018). *Microbiology and Technology of Fermented Foods*. John Wiley & Sons.