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Safety and Microbiological Quality

The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for inno...

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Main Authors: Montet, Didier, Remize, Fabienne
Format: Online
Sprog:engelsk
Udgivet: MDPI - Multidisciplinary Digital Publishing Institute 2021
Fag:
QH301-705.5
QR1-502
Q1-390
tiger nuts
n/a
table olives
medium-chain fatty acids
nutritional value
microbial lipids
Bifidobacterium spp.
Lactic Acid Bacteria
free radical scavenging
viability
anti-carcinogenic
technological characteristics
fermented papaya preparation (FPP)
beverage
product development
predictive microbiology
sea buckthorn
Carica papaya
fungicide
stuck fermentation
reconstituted milk
L. rhamnosus GG
antioxidant
growth parameters
horchata
pesticide
microbiology
culture optimization
fresco culture
yeast
PCA
quality
Asian countries
Probiotics
traditional
shelf life
lactic fermentation
Mucor circinelloides
fermentation
anti-diabetic
Enterococcus spp.
alcoholic fermentation
Shigella
oxidative stress
wine
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Online adgang:42542
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