Effect of high pressure pretreatment on myrosinase-glucosinolate system, physicochemical and bacterial properties during fermentation of brine-pickled radishes-Reference-Cited by-同舟云学术

Effect of high pressure pretreatment on myrosinase-glucosinolate system, physicochemical and bacterial properties during fermentation of brine-pickled radishes

Published:2022-12 Issue: Volume:162 Page:112018
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wu Shu-Meng,Wu Chi-Pei,Lin Yan-Han,Wu Yu-Hsiang,Huang Bo-Chi,Wang Chung-Yi

Funder

Ministry of Science and Technology, Taiwan

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. Barba, F. J., Terefe, N. S., Buckow, R., Knorr, D., & Orlien, V. (2015). New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Research International, 77, 725–742.

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4. Effect of high pressure on growth and bacteriocin production of Pediococcus acidilactici HA-6111-2;Castro;High Pressure Research,2015

5. del Rio, B., Alvarez-Sieiro, P., Redruello, B., Martin, M.C., Fernandez, M., Ladero, L., & Alvarez, M.A. (2018). Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine. Scientific Reports, 8, 3989.

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