This review envisions the production technology, its history, microbial population, nutritional properties, and the potential health benefits of miso associated with its consumption.įermentation has been used to modify and produce foods since antiquity. In this review, the potential therapeutic properties, i.e., anticancer, antimicrobial, and antiobesity, of miso have been discussed comprehensively. Despite the importance of microorganisms in the production of miso, there has been relatively little research done to characterize and describe the nutritional and medicinal potential of miso. Additionally, the microbial community of miso is thought to be crucial in enhancing its distinct flavor and texture as well as its nutritional properties. Among different fermented products, miso is derived from soybeans and grains as a result of the activities of Koji enzymes and beneficial microbes. Among those functional foods, miso is a well‐known traditional fermented food with a distinctive savory flavor and aroma that is most commonly used as a seasoning in miso soup. Have you been sharing your culinary expertise here for a while and want to be recognized for it? Tell us your specialty and title and get flaired.Consumer demand for fermented foods with a well‐balanced nutrient profile has been increasing owing to their ability to prevent chronic diseases as well as their functional, nutritional, and nutraceutical benefits. If a comment or post does not adhere to these guidelines, please use the "REPORT" link beneath the comment or post to notify the mods. However, if the misinformation is dangerous or is crowding out correct information, the mods may remove it. If a post raises further questions that you'd like answers, please post them separately.Īs a general rule, being wrong is not a removable offense for a comment. parent) comments responding directly the post be attempts to answer the question posed. Not sure if your post fits? Ask the mods. Food and cooking are subjective, but as a community, we don't want to spread bad information if we can help it. If you have questions about the business, we will refer you to /r/chefit or /r/KitchenConfidential, and wish you luck. There are also better subs for professional questions. But if you have a culinary question that takes into account some specified dietary needs, we'll do our best to help.įood safety questions are difficult for us to answer, so please instead see USDA's topic portal, the StillTasty website, and if in doubt, throw it out. Questions about what is healthy and unhealthy are outside of the scope of this subreddit. Equipment questions (about specific items with specific problems).Few people have enough experience with multiple brands to make useful comparisons. Kitchen equipment preferences tend to be subjective and personal. We're also avoiding brand recommendations or comparisons for kitchen equipment. For the one right answer, come to /r/AskCulinary. As a general rule, if you are looking for a variety of good answers, go to /r/Cooking. Prompts for general discussion or advice are discouraged outside of our official Weekly Discussion (for which we're happy to take requests). Please avoid requests for recipes for specific ingredients or dishes (unless it's obscure and Google has failed you). This will ensure you get the best answers. Check it too!ĭetailed (Include the recipe, pictures etc.) Here are some of our most popular discussions and a few other odds and ends. Welcome to /r/AskCulinary where we provide expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge.
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