A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality-Reference-Cited by-同舟云学术

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A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

Published:2014-11-25 Issue:6 Volume:55 Page:839-863
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Regueiro Jorge,López-Fernández Olalla,Rial-Otero Raquel,Cancho-Grande Beatriz,Simal-Gándara Jesús

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.677872

Reference179 articles.

1. Effect of Ras cheese manufacturing on the stability of DDT and its metabolites

2. Behavior of pesticides in tomatoes during commercial and home preparation

3. Effects of processing and storage of dairy products on lindane residues and metabolites

4. Degradation of organochlorine pesticides by meat starter in liquid media and fermented sausage

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1. Residue behaviors and dietary risk assessments of four field-applied pesticides in common food products derived from goji berries (Lycium barbarum L.);Food Control;2024-09

2. Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding;Comprehensive Reviews in Food Science and Food Safety;2024-08-21

3. Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food;Systems Microbiology and Biomanufacturing;2024-07-09

4. Dissipation behavior and risk assessment of imidacloprid and its metabolites in apple from field to products;Chemosphere;2024-07

5. Fates and models for exposure pathways of pyrethroid pesticide residues: A review;Ecotoxicology and Environmental Safety;2024-06

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