Green strategies to control redox potential in the fermented food industry
Célia Roussel, Bruno Ebel, Edouard Munier, Damien Michelon, Florence Martin-Dejardin, Éric Beuvier, Joëlle De Coninck, Philippe Gaudu, Rémy Cachon
Topics & Concepts
Food industryFermentationFood scienceFermentation in food processingMicroorganismBiomass (ecology)ChemistryRedoxBiotechnologyFlavourBiochemical engineeringFood processingBacteriaBusinessLactic acidBiologyOrganic chemistryEngineeringGeneticsAgronomyProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality