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

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Detalhes bibliográficos
Publicado no:	Resources vol. 14, no. 1 (2025), p. 6
Autor principal:	Terán-Rivera, Stephany Carolina
Outros Autores:	Torrescano-Urrutia, Gastón Ramón, Brisa del Mar Torres-Martínez, Esqueda-Valle, Martín, Ibarra-Arias, Félix Joel, Sánchez-Escalante, Armida, Rey David Vargas-Sánchez
Publicado em:	MDPI AG
Assuntos:	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
Acesso em linha:	Citation/Abstract Full Text + Graphics Full Text - PDF
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