• DOI:10.2105/9780875531755ch51
Corpus ID: 28177085

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

View PDF

Save to Library

Create Alert

Cite

Launch Research Feed