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 …

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 …

Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation

E Bartkiene, V Lele, M Ruzauskas, KJ Domig… - Microorganisms, 2019 - mdpi.com
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

S Abbasiliasi, JS Tan, TAT Ibrahim, F Bashokouh… - Rsc Advances, 2017 - pubs.rsc.org
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 …

[HTML][HTML] Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing

A Onopiuk, K Kołodziejczak, A Szpicer… - Trends in Food Science …, 2021 - Elsevier
Abstract Background Polycyclic aromatic hydrocarbons (PAHs) are organic food
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 …

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 …

A narrative review on biogenic amines in fermented fish and meat products

BS Sivamaruthi, P Kesika, C Chaiyasut - Journal of Food Science and …, 2021 - Springer
Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by
decarboxylation of corresponding amino acids. BAs are responsible for several biological …

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Z Wang, K Ng, RD Warner… - … Reviews in Food …, 2022 - Wiley Online Library
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 …

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 …