Copertina

Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives

Salvato in:
Pubblicato in:Resources vol. 14, no. 1 (2025), p. 6
Autore principale: Terán-Rivera, Stephany Carolina
Altri autori: Torrescano-Urrutia, Gastón Ramón, Brisa del Mar Torres-Martínez, Esqueda-Valle, Martín, Ibarra-Arias, Félix Joel, Sánchez-Escalante, Armida, Rey David Vargas-Sánchez
Pubblicazione:
MDPI AG
Soggetti:
Mexico
United States > US
Germany
Japan
pH
Food additives
Meat processing industry
Meat products
Ferrocyanide
Aluminum
Metabolites
Lipid peroxidation
Biological activity
Antiinfectives and antibacterials
Fermentation
Food industry
Scavenging
Carbohydrates
Microorganisms
Maceration
Additives
Meat industry
Bioactive compounds
Pork
Food safety
Meat quality
Natural & organic foods
Coffee
Flavonoids
Phenols
Antibacterial activity
Oxidation
Bacteria
Sulfuric acid
Antioxidants
Potassium
Food sources
Caffeoylquinic acid
Sodium
Fermented food
Fungi
Meat
Glucose
Lipids
Iron cyanides
Coffee industry
Accesso online:Citation/Abstract
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