Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications
GM Daba, MO Elnahas, WA Elkhateeb - International Journal of Biological …, 2021 - Elsevier
Exopolysaccharides (EPS) are important bioproducts produced by some genera of lactic
acid bacteria. EPS are famous for their shelf-life improving properties, techno-functional …
acid bacteria. EPS are famous for their shelf-life improving properties, techno-functional …
Fermentative foods: Microbiology, biochemistry, potential human health benefits and public health issues
Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …
local production of raw materials have urged humanity to exploit various pathways of …
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic …
Q Chen, Y Hu, R Wen, Y Wang, L Qin, B Kong - Meat Science, 2021 - Elsevier
The effects of different sodium substitutes on the physical and bacterial properties, flavour
profile and sensory evaluation of dry fermented sausage were investigated. There were …
profile and sensory evaluation of dry fermented sausage were investigated. There were …
Understanding the implications of current health trends on the aroma of wet and dry cured meat products
M Flores - Meat Science, 2018 - Elsevier
Meat product aroma is affected by various meat processing factors. In this review the main
biochemical reactions involved in the development of meat product aroma (wet, dry cured …
biochemical reactions involved in the development of meat product aroma (wet, dry cured …
The potential correlation between microbial communities and flavors in traditional fermented sour meat
A Zhong, W Chen, Y Duan, K Li, X Tang, X Tian, Z Wu… - Lwt, 2021 - Elsevier
Sour meat is widely consumed because of its unique flavor. However, the microbial
community's structure, the flavor production pathways, and the relationship between …
community's structure, the flavor production pathways, and the relationship between …
[PDF][PDF] Production of food aroma compounds: microbial and enzymatic methodologies
Over the past few years, the increasing demand for natural products in the food industry has
encouraged remarkable efforts towards the development of biotechnological processes for …
encouraged remarkable efforts towards the development of biotechnological processes for …
[HTML][HTML] Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects
M Flores, JA Piornos - Meat Science, 2021 - Elsevier
Traditional fermented meat sausages are produced around the world due to their
convenience and sensory characteristics which are responsible for their high acceptability …
convenience and sensory characteristics which are responsible for their high acceptability …
Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products
Lactic acid bacteria (LAB) metabolites are a reliable alternative for reducing fungal infections
pre-/post-harvest with additional advantages for cereal-base products which convene the …
pre-/post-harvest with additional advantages for cereal-base products which convene the …
[HTML][HTML] Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies
CE dos Santos Cruxen, GD Funck, L Haubert… - Food Research …, 2019 - Elsevier
The development of standardized and safe food products with the typical characteristics of
each region is highly desirable and can be obtained by using native starter cultures that …
each region is highly desirable and can be obtained by using native starter cultures that …
The use of starter cultures in traditional meat products
Starter cultures could play an essential role in the manufacture of traditional cured meat
products. In order to achieve objectives related to meat products' quality and safety …
products. In order to achieve objectives related to meat products' quality and safety …