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发酵食品和饮料的工艺优化与质量改进

Process Optimization and Quality Improvement of Fermented Foods and Beverages.

作者信息

Di Renzo Tiziana, Reale Anna

机构信息

Institute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy.

出版信息

Foods. 2025 Apr 1;14(7):1238. doi: 10.3390/foods14071238.

DOI:10.3390/foods14071238
PMID:40238503
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11988932/
Abstract

The optimization of production processes and the evolution of microbial fermentation techniques have significantly contributed to the advancement of modern food processing [...].

摘要

生产工艺的优化和微生物发酵技术的发展对现代食品加工的进步做出了重大贡献[……]。

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Foods. 2024 Nov 21;13(23):3714. doi: 10.3390/foods13233714.
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Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation.开心果基饮料的矿物质生物可及性：乳酸菌发酵的影响。
Plant Foods Hum Nutr. 2024 Dec 9;80(1):4. doi: 10.1007/s11130-024-01239-x.
3
The microbial food revolution.微生物食物革命。
Nat Commun. 2023 Apr 19;14(1):2231. doi: 10.1038/s41467-023-37891-1.