Montet, Didier||Remize, Fabienne <br/><br/>
Safety and Microbiological Quality 

<br/><br/><br/>English[eng] 
<br/><br/><label>Subjects--Topical Terms: </label><br/>tiger nuts||n/a||table olives||medium-chain fatty acids||nutritional value||microbial lipids||Bifidobacterium spp.||Lactic Acid Bacteria||free radical scavenging||viability||anti-carcinogenic||technological characteristics||fermented papaya preparation (FPP)||beverage||product development||predictive microbiology||sea buckthorn||Carica papaya||fungicide||stuck fermentation||reconstituted milk||L. rhamnosus GG||antioxidant||growth parameters||horchata||pesticide||microbiology||culture optimization||fresco culture||yeast||PCA||quality||Asian countries||Probiotics||traditional||shelf life||lactic fermentation||Mucor circinelloides||fermentation||anti-diabetic||Enterococcus spp.||alcoholic fermentation||Shigella||oxidative stress||wine