Green strategies to control redox potential in the fermented food industry.

Fermented Foods Food Industry Gases Lactobacillales Probiotics / chemistry
Cheeses Fermented milks Gases Lactic acid bacteria Oxidoreduction potential Probiotics Starters Sustainable innovation

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
06 2022
Historique:
received: 29 04 2020
revised: 12 03 2022
accepted: 15 03 2022
entrez: 2 6 2022
pubmed: 3 6 2022
medline: 7 6 2022
Statut: ppublish

Résumé

Lactic acid bacteria (LAB) are important microorganisms in the food industry as functional starters for the manufacture of fermented food products and as probiotics. Redox potential (E

Identifiants

DOI: 10.1016/j.foodres.2022.111154 PMID: 35651020
pubmed: 35651020
pii: S0963-9969(22)00211-3
doi: 10.1016/j.foodres.2022.111154
pii:
doi:

Substances chimiques

Gases 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

111154

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Célia Roussel (C)

Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France; Institut Micalis, UMR1319, INRAE, AgroParisTech, Universite Paris-Saclay, F-78350 Jouy-en-Josas, France.

Bruno Ebel (B)

Laboratoire Réaction et Génie des Procédés, UMR 7274, CNRS-Université de Lorraine, 2 avenue Forêt de Haye, TSA 40602, 54518 Vandœuvre-lès-Nancy Cedex, France.

Edouard Munier (E)

Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France; INRAE, URTAL, F-39800 Poligny, France.

Damien Michelon (D)

Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France.

Florence Martin-Dejardin (F)

Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France.

Eric Beuvier (E)

INRAE, URTAL, F-39800 Poligny, France.

Joëlle De Coninck (J)

Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France.

Philippe Gaudu (P)

Institut Micalis, UMR1319, INRAE, AgroParisTech, Universite Paris-Saclay, F-78350 Jouy-en-Josas, France.

Rémy Cachon (R)

Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France. Electronic address: remy.cachon@agrosupdijon.fr.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments fermentés › Green strategies to control redox potential in...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Green strategies to control redox potential in...
questionsmedicales.fr › Produits chimiques inorganiques › Gaz › Green strategies to control redox potential in...
questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Lactobacillales › Green strategies to control redox potential in...
questionsmedicales.fr › Aliments et boissons › Aliments › Compléments alimentaires › Probiotiques › Green strategies to control redox potential in...