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发酵食品：新产品开发、质量控制的新概念与新技术

Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control.

作者信息

Mataragas Marios, Bosnea Loulouda

机构信息

Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, 3rd Ethnikis Antistaseos Str., 45221 Ioannina, Greece.

出版信息

Foods. 2022 Feb 2;11(3):441. doi: 10.3390/foods11030441.

DOI:10.3390/foods11030441
PMID:35159591
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8834332/
Abstract

Fermentation has been of great interest for humans since antiquity and has been extensively used in all cultures worldwide [...].

摘要

自古以来，发酵就引起了人类的极大兴趣，并在全世界所有文化中得到广泛应用[……]。

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本文引用的文献

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Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention.乳酸菌作为抗菌剂：食品安全与微生物性食品腐败预防
Foods. 2021 Dec 17;10(12):3131. doi: 10.3390/foods10123131.
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Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods.不同酿造方法生产的啤酒中生物胺的存在情况及含量水平
Foods. 2021 Nov 23;10(12):2902. doi: 10.3390/foods10122902.
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Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads.与硬质小麦粗粒粉面包相比，混合粉面包的功能、营养和感官品质
Foods. 2021 Jul 12;10(7):1613. doi: 10.3390/foods10071613.
4
Use of Invasive Green Crab for Production of a Fermented Condiment.利用入侵性绿蟹生产发酵调味品。
Foods. 2021 Mar 24;10(4):659. doi: 10.3390/foods10040659.
5
Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives.不同控制温度对西班牙式橄榄发酵过程的影响
Foods. 2021 Mar 20;10(3):666. doi: 10.3390/foods10030666.
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Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach.通过依赖培养法和非培养法鉴定的希腊小麦酸面团的微生物生态学
Foods. 2020 Nov 4;9(11):1603. doi: 10.3390/foods9111603.
7
Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep-Goat Milk and the Utilization of the Whey for Manufacturing Urda Cheese.使用绵羊奶或绵羊奶与山羊奶的混合物半工业化生产品多斯羊乳干酪，并利用乳清制造乌尔达奶酪。
Foods. 2020 Jun 3;9(6):736. doi: 10.3390/foods9060736.