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Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees
(Frontiers Media, 2022-01-28)
Food safety can be compromised by some bioactive compounds such as biogenic amines that can be specially found in fermented foods due to the bacterial decarboxylation of some amino acids by fermentative ...
Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
(MDPI, 2021-08-18)
The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces ...