Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the qua...

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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Kim, Young Joo, Park, Sung Yong, Lee, Hong Cheol, Yoo, Seung Seok, Oh, Se Jong, Kim, Hyeong Sang, Chin, Koo Bok
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2014
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4597866/
https://ncbi.nlm.nih.gov/pubmed/26761176
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.346
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