A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

@article{Regueiro2015ARO,
  title={A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality},
  author={J. Regueiro and O. L{\'o}pez-Fern{\'a}ndez and R. Rial-Otero and B. Cancho-Grande and J. Simal-Gandara},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2015},
  volume={55},
  pages={839 - 863}
}
Residues of pesticides in food are influenced by processing such as fermentation. Reviewing the extensive literature showed that in most cases, this step leads to large reductions in original residue levels in the fermented food, with the formation of new pesticide by-products. The behavior of residues in fermentation can be rationalized in terms of the physical-chemical properties of the pesticide and the nature of the process. In addition, the presence of pesticides decrease the growth rate… Expand
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