Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties-Reference-Cited by-同舟云学术

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Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties

Published:2024-05-08 Issue:10 Volume:13 Page:1452
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Silva Celia C. G.¹²^ORCID,Ribeiro Susana Chaves¹^ORCID

Affiliation:

1. Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal

2. School of Agrarian and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal

Abstract

Microorganisms can play an important role in food production, especially through fermentation processes [...]

Funder

Portuguese Foundation for Science and Technology

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/10/1452/pdf

Reference30 articles.

1. Sionek, B., Szydłowska, A., Küçükgöz, K., and Kołożyn-Krajewska, D. (2023). Traditional and New Microorganisms in Lactic Acid Fermentation of Food. Fermentation, 9.

2. Aguirre-Garcia, Y.L., Nery-Flores, S.D., Campos-Muzquiz, L.G., Flores-Gallegos, A.C., Palomo-Ligas, L., Ascacio-Valdés, J.A., Sepúlveda-Torres, L., and Rodríguez-Herrera, R. (2024). Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food. Fermentation, 10.

3. Carboni, A.D., Martins, G.N., Gómez-Zavaglia, A., and Castilho, P.C. (2023). Lactic acid bacteria in the production of traditional fermented foods and beverages of Latin America. Fermentation, 9.

4. Fernandes, N., Faria, A.S., Carvalho, L., Choupina, A., Rodrigues, C., Gonzales-Barron, U., and Cadavez, V. (2024). Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage. Foods, 13.

5. Mao, J., Wang, X., Chen, H., Zhao, Z., Liu, D., Zhang, Y., and Nie, X. (2024). The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products. Foods, 13.

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