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Today, consumers are increasingly looking for foods that, in addition to their basic nutritional function, can provide health benefits such as reducing the risk of chronic and degenerative diseases (Behera… Click to show full abstract
Today, consumers are increasingly looking for foods that, in addition to their basic nutritional function, can provide health benefits such as reducing the risk of chronic and degenerative diseases (Behera & Panda, 2020). The high demand for healthier foods has encouraged researchers and the meat processing industry to develop products with new characteristics to attract consumers, for example, with the use of probiotic cultures in fermented products such as sausages (Slima et al., 2018).
Keywords:
culture used;
used fermentation;
probiotic characterization;
starter culture;
commercial starter;
characterization commercial
Journal Title: Food Science and Technology
Year Published: 2021
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Journal Title: Food Science and Technology
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!