Is acrolein a reuterin-borne chemical hazard in biopreserved foods?
Biopreservation is defined as the use of microbes or microbially produced compounds to enhance the safety and shelf-life of food, which includes food fermentation. It is a promising and sustainable solution for alleviating microbial (fungal and bacterial) decay of foods and feeds. Food cultures, e.g...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000326 |