Assessment of the Quality and Safety of Fermented Foods
Author:
Affiliation:
1. Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, 454080 Chelyabinsk, Russia
Abstract
Publisher
MDPI AG
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Link
https://www.mdpi.com/2311-5637/9/3/283/pdf
Reference6 articles.
1. Li, C., Zhang, Q., Wang, C., He, L., Tao, H., Zeng, X., and Dai, Y. (2022). Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup. Fermentation, 8.
2. Okoronkwo, N.C., Okoyeuzu, C.F., Eze, C.R., Mbaeyi-Nwaoha, I.E., and Agbata, C.P. (2023). Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends. Fermentation, 9.
3. Kalinina, I., Fatkullin, R., Naumenko, N., Popova, N., and Stepanova, D. (2023). The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread. Fermentation, 9.
4. Saad, M.A., Abd-Rabou, H.S., Elkhtab, E., Rayan, A.M., Abdeen, A., Abdelkader, A., Ibrahim, S.F., and Hussien, H. (2022). Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1. Fermentation, 8.
5. Naumenko, N., Fatkullin, R., Popova, N., Ruskina, A., Kalinina, I., Morozov, R., Avdin, V.V., Antonova, A., and Vasileva, E. (2023). Effect of a Combination of Ultrasonic Germination and Fermentation Processes on the Antioxidant Activity and γ-Aminobutyric Acid Content of Food Ingredients. Fermentation, 9.
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