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Phytochemical fortification of flour and bread
(Elsevier Inc., 2011)
An increased consumer desire for a healthy lifestyle has resulted in demands from the bakery industry for breads containing functional compounds. There is an immediate requirement for the food industry to prepare healthy ...
Toxigenic fungi and mycotoxins
(Nova Science Publishers, Inc., 2011)
The contamination of food and feed with mycotoxins is a significant source of food-borne illnesses. Mycotoxins are toxic secondary metabolites produced by certain fungi belonging predominantly to the Aspergillus, Penicillium ...
The effects of ascorbic and cinnamic acid addition and different pasteurization parameters on the inactivation of alicyclobacillus acidoterrestris in apple juice
(2011)
In this study, thermal inactivation parameters (z-, F- and D-values) of Alicyclobacillus acidoterrestris DSM 2498 strain, is an acidophilic, spore-forming microorganism that can survive typical pasteurization conditions, ...
An introduction to the traditional fermented foods and beverages of Turkey
(2011)
Fermented foods and beverages,whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great ...