Lactic acid bacteria as functional starter cultures for the food fermentation industry

By Leroy F.   De Vuyst L.  

Trends in Food Science and Technology, Vol. 15, Iss. 2, 2004-02 ,pp. : 67-78

Elsevier

Access to resources Recommend Favorite

Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality

By Bover-Cid Sara   Izquierdo-Pulido Maria   Vidal-Carou M. Carmen  

Journal of Food Protection, Vol. 64, Iss. 3, 2001-03 ,pp. : 367-373

International Association for Food Protection

Access to resources Recommend Favorite

Competition of Thermally Injured Listeria monocytogenes with a Mesophilic Lactic Acid Starter Culture in Milk for Various Heat Treatments

By Mathew Finny P.   Ryser Elliot T.  

Journal of Food Protection, Vol. 65, Iss. 4, 2002-04 ,pp. : 643-650

International Association for Food Protection

Access to resources Recommend Favorite

Reduction of Biogenic Amine Formation Using a Negative Amino Acid–Decarboxylase Starter Culture for Fermentation of Fuet Sausages

By Bover-Cid Sara   Hugas Marta   Izquierdo-Pulido Maria   Vidal-Carou M. Carmen  

Journal of Food Protection, Vol. 63, Iss. 2, 2000-02 ,pp. : 237-243

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study

By Hunaefi Dase  

Food Biotechnology, Vol. 27, Iss. 2, 2013-04 ,pp. : 152-177

Taylor & Francis Ltd

Access to resources Recommend Favorite