Fermented and Acidified Vegetables

@inproceedings{PrezDaz2013FermentedAA,
  title={Fermented and Acidified Vegetables},
  author={I M P{\'e}rez-D{\'i}az and Frederick Breidt and Ron W Buescher and Francisco No{\'e} Arroyo-L{\'o}pez and Rufino Jim{\'e}nez-D{\'i}az and Aurora Garrido Fern{\'a}ndez and Joaqu{\'i}n Bautista Gallego and Soon Suk Yoon},
  year={2013}
}
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization or refrigeration and selected additives, to yield products with an extended shelf life and enhanced safety. Organic acids such as lactic, acetic, sorbic, and benzoic acids, as well as sodium chloride (NaCl) are used as the primary preservatives for most types of products. Lactic acid is produced naturally in fermented vegetables. Acetic acid is typically added in the form of… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 20 CITATIONS

Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers.

VIEW 1 EXCERPT
CITES BACKGROUND
HIGHLY INFLUENCED

Microbiological Aspects of Table Olives

VIEW 3 EXCERPTS
CITES BACKGROUND
HIGHLY INFLUENCED

Microbial Transformations of Organically Fermented Foods

VIEW 1 EXCERPT
CITES BACKGROUND

References

Publications referenced by this paper.
SHOWING 1-10 OF 193 REFERENCES

Table olives: production and processing

  • A. Garrido Fernández, M. J. Fernández Dı́ez, R. M. Adams
  • 1997
VIEW 10 EXCERPTS
HIGHLY INFLUENTIAL

Refrigerated dill pickles--Questions and answers

  • J. L. Etchells, T. A. Bell, W. R. Moore
  • Pickle Pak Sci
  • 1976
VIEW 4 EXCERPTS
HIGHLY INFLUENTIAL