Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria
Mohammad Afraei, Sabihe Soleimanian‐Zad, Milad Fathi
Topics & Concepts
MaltodextrinFood scienceLactobacillus fermentumLactobacillus plantarumChemistryNitriteFermentationSodium nitriteBacteriaInulinProbioticLactobacillusLactic acidChromatographyBiologySpray dryingNitrateOrganic chemistryGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods