Fermented and Acidified Vegetables

@inproceedings{PrezDaz2013FermentedAA,
  title={Fermented and Acidified Vegetables},
  author={I. P{\'e}rez-D{\'i}az and F. Breidt and R. Buescher and F. N. Arroyo-L{\'o}pez and R. Jim{\'e}nez-D{\'i}az and A. G. Fern{\'a}ndez and J. B. Gallego and S. S. Yoon},
  year={2013}
}
  • I. Pérez-Díaz, F. Breidt, +5 authors S. S. Yoon
  • Published 2013
  • Chemistry
  • 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
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