Synbiotic Fermented Meat Products
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3573-5_4
Reference86 articles.
1. Furlan VJM, Da Silva KF, Cunha JPS, Ugalde FZ, Da Silva DG, Centenaro GS (2020) Determinação de nitrato e nitrito em produtos cárneos: adequação à legislação. Magistra 31:559–567. https://doi.org/10.47749/t/unicamp.2004.334527
2. Munekata PE, Pateiro M, Tomasevic I, Domínguez R, da Silva Barretto AC, Santos EM, Lorenzo JM (2022) Functional fermented meat products with probiotics—a review. J Appl Microbiol 133(1):91–103. https://doi.org/10.1111/jam.15337
3. Flores M, Toldra F (2021) Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review. Meat Sci 171:108272. https://doi.org/10.1016/j.meatsci.2020.108272
4. Thøgersen R, Castro-Mejía JL, Sundekilde UK, Hansen LH, Hansen AK, Nielsen DS, Bertram HC (2018) Ingestion of an inulin-enriched pork sausage product positively modulates the gut microbiome and metabolome of healthy rats. Mol Nutr Food Res 62:1800608. https://doi.org/10.1002/mnfr.201800608
5. Pérez-Burillo S, Pastoriza S, Gironés A, Avellaneda A, Pilar Francino M, Rufián-Henares JA (2020) Potential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study. J Funct Foods 66:103790. https://doi.org/10.1016/j.jff.2020.103790
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