Safety and Microbiological Quality

• Hoofdauteur: Montet, Didier (auth)
• Andere auteurs: Remize, Fabienne (auth)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: MDPI - Multidisciplinary Digital Publishing Institute 2019
• Onderwerpen: Biology, life sciences; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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...