Use of starter cultures in foods from animal origin to improve their safety
J García-Díez, C Saraiva - … Journal of Environmental Research and Public …, 2021 - mdpi.com
Starter cultures can be defined as preparations with a large number of cells that include a
single type or a mixture of two or more microorganisms that are added to foods in order to …
single type or a mixture of two or more microorganisms that are added to foods in order to …
Molecular mechanisms of postbiotics in colorectal cancer prevention and treatment
AH Rad, L Aghebati-Maleki, HS Kafil… - Critical reviews in food …, 2021 - Taylor & Francis
The occurrence of colorectal cancer (CRC) has been rising expeditiously and anticipated
that 2.4 million new occasions of CRC will be detected yearly around the world until the year …
that 2.4 million new occasions of CRC will be detected yearly around the world until the year …
Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …
Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review
Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their
biopreservative properties. LAB have ability to produce various types of antimicrobial …
biopreservative properties. LAB have ability to produce various types of antimicrobial …
[HTML][HTML] Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing
Abstract Background Polycyclic aromatic hydrocarbons (PAHs) are organic food
contaminants of natural or anthropogenic origin, and are considered carcinogenic and …
contaminants of natural or anthropogenic origin, and are considered carcinogenic and …
Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation
Y Zhang, X Chen, Y Zhang - … in Food Science and Food Safety, 2021 - Wiley Online Library
Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous in the air, oils, water, and food
products we encounter every day. Among these exposures, food consumption is a major …
products we encounter every day. Among these exposures, food consumption is a major …
The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products
Z Zhu, Y Xu, T Huang, Y Yu, AP Bassey, M Huang - Food Control, 2022 - Elsevier
Polycyclic aromatic hydrocarbons (PAHs) are aromatic compounds with two or more
benzene rings composed of carbon and hydrogen, which are potential hazard substances …
benzene rings composed of carbon and hydrogen, which are potential hazard substances …
A narrative review on biogenic amines in fermented fish and meat products
Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by
decarboxylation of corresponding amino acids. BAs are responsible for several biological …
decarboxylation of corresponding amino acids. BAs are responsible for several biological …
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods
Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds.
PAHs are ubiquitous in the environment and food, thus human beings may be exposed to …
PAHs are ubiquitous in the environment and food, thus human beings may be exposed to …
Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage
C Li, Y Zhao, Y Wang, L Li, X Yang, S Chen… - Food Research …, 2021 - Elsevier
Amine-negative lactic acid bacteria can prevent excess biogenic amines from accumulating
in sausage. In this study, the amine-negative Pediococcus pentosaceus 30-7 and 30-15 with …
in sausage. In this study, the amine-negative Pediococcus pentosaceus 30-7 and 30-15 with …