The Use of Starter Cultures to Improve Food Safety
A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Environmental Microbiology".
Deadline for manuscript submissions: closed (31 March 2021) | Viewed by 23387
Special Issue Editors
2. Department of Plant Science, School of Science and Technology, University of Évora, 7004-516 Évora, Portugal
Interests: food microbiology; starter cultures; food quality and safety; sensory analysis; physical properties of food
Special Issues, Collections and Topics in MDPI journals
Interests: food safety; traditional meat products; emergent technologies; protective starters
Special Issues, Collections and Topics in MDPI journals
2. Department of Veterinary Medicine, School of Sciences and Technology, University of Évora, Évora, Portugal
Interests: food microbiology; food science and technology; food fermentation; molecular biology
Special Issues, Collections and Topics in MDPI journals
Interests: meat products; food science, sensory analysis, fermentation; food safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The increase in food consumption makes it necessary to improve methodologies to guarantee food safety. Traditionally, chemical additives play an important role in food safety. Therefore, the modern consumer avoids the use of chemical additives, preferring foods without or with less additives. Starter cultures are natural microorganisms added to fermented foods, in single or mixed cultures, able to improve food safety, sometimes reducing the use of added preservatives.
The goal of this special issue is to assemble a collection of manuscripts on the use of starter cultures able to increase safety in food products, such as meat, fish, dairy, vegetables, and fruits, among others.
Dr. Miguel Elias
Dr. Maria João Fraqueza
Dr. Marta Laranjo
Dr. Luís Patarata
Guest Editors
Manuscript Submission Information
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Keywords
- food safety
- starter cultures
- meat
- fish
- dairy
- vegetables
- fruits
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