Vegetable fermentations brined with low salt for reclaiming food waste-Reference-Cited by-同舟云学术

Vegetable fermentations brined with low salt for reclaiming food waste

Published:2022-03-28 Issue:5 Volume:87 Page:2121-2132
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Little Connor¹,Cruz‐Martínez Viviana²,St. Fort Datricia Pearl¹,Pagán‐Medina Christian³,Page Clinton A.³,Perez‐Perez Yobet²³,Taveirne Michael E.¹,Lee Alice M.¹,Arroyo‐González Nancy²,Santiago‐Ortiz Cariluz²,Pérez‐Díaz Ilenys M.³^ORCID

Affiliation:

1. Department of Biological Sciences North Carolina State University Raleigh North Carolina USA

2. Center for Education and Investigation in Biotechnology and Agrobiotechnology Pontifical Catholic University of Puerto Rico Ponce Puerto Rico

3. USDA‐Agricultural Research Service Food Science & Market Quality and Handling Research Unit North Carolina State University Raleigh North Carolina USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16084

Reference39 articles.

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3. Buzby J. C. Wells H. F. &Hyman J.(2014).The estimated amount value and calories of postharvest food losses at the retail and consumer levels in the United States.USDA‐Economic Research Service Information Bulletin No. 121.https://www.ers.usda.gov/webdocs/publications/43833/43680_eib121.pdf

4. Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter

5. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

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