Fermented and Acidified Vegetables

Abstract

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… (More)

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