A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 6, 2015, Pages 839-863

  Regueiro, Jorge ^a   López Fernández, Olalla ^a   Rial Otero, Raquel ^a   Cancho Grande, Beatriz ^a   Simal Gándara, Jesús ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

fermented food; metabolites; Pesticides; sensory quality losses

Indexed keywords

CHEMICAL PROPERTIES; FERMENTATION; METABOLITES; PESTICIDES; QUALITY MANAGEMENT;

AROMATIC PROFILES; FERMENTED FOODS; FOOD QUALITY; PESTICIDES RESIDUES; PHYSICAL-CHEMICAL PROPERTIES; POLYPHENOLIC CONTENT; RESIDUE LEVEL; SENSORY QUALITIES;

CHEMICAL CONTAMINATION;

PESTICIDE RESIDUE;

BIOTRANSFORMATION; FERMENTATION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD QUALITY; HUMAN;

BIOTRANSFORMATION; FERMENTATION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD QUALITY; HUMANS; PESTICIDE RESIDUES;

EID: 84912117317     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.677872     Document Type: Article

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