Survey of safe and hygienic practices among Slovenian sauerkraut growers

Jevšnik, Mojca; Hlebec, Valentina; Raspor, Peter

doi:10.1016/j.foodcont.2008.12.013

Cited by 20 publications

(9 citation statements)

References 27 publications

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“…Afermented productsare characterized with an appealing aroma, flavor, texture, nutritional enrichmentand health promotion (Jevšnik et al, 2009;Terefe, 2016). During spontaneous fermentation microorganisms are growing and reproducingunder the influence of external factors (Batt, 2016).…”

Section: Introductionmentioning

confidence: 99%

Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature

Draskovic¹,

Horecki-Tepic²,

Šumić³

et al. 2017

J Process Energy Agric

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The aim of this study was to analyze the effect of different fermentation temperature on bioactive compounds content of cabbage heads (Brassica oleracea var. capitata). Fermentation process was carried out at the temperature intervals 16-18 °C, 18-20 °C and 20-22 REZIME Cilj ovog rada bio je analiziranje uticaja različitih temperatura fermentacije na sadržaj bioaktivnih jedinjenja kupusa (Brassica oleracea var.capitata) u glavicama. Fermentacija kupusa odvijala se u poljoprivrednom gazdinstvu na temperaturama 16-18°C, 18-20°C i 20-22°C u trajanju od 40 dana. Uzorak kupusa i rasola uzet je za svaki ispitivani interval temperatura. Sadržaj suve materije i rastvorljive suve materije, pH vrednost, aktivnost vode, ukupna koncentracija soli i šećera

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Section: Introductionmentioning

confidence: 99%

Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature

Draskovic¹,

Horecki-Tepic²,

Šumić³

et al. 2017

J Process Energy Agric

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show abstract

“…Such a risk is associated namely with biogenic amines that arise via decarboxylation of free amino acids brought about by the adventitious bacteria. Hence, food safety of sauerkraut demands specific approaches not only to constrain growth of undesired bacteria, but also to reduce afterwards the concentration of such metabolic products as biogenic amines that have meanwhile been generated in situ (Jevšnik, Hlebec, & Raspor, 2009;Kalač, Špička, Křížek, & Pelikánová, 2000a).…”

Section: Introductionmentioning

confidence: 99%

Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

et al. 2011

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“…It is known that the hygienic and sanitary knowledge of food handlers is deficient, regardless of the type of establishment where they work (Ansari-Lari, Soodbakhsh, & Lakzadeh, 2010;Jevšnik, Hlebec, & Raspor, 2008;Jevšnik, Hlebec, & Raspor, 2009;Nunes et al, 2010;Omemu & Aderoju, 2008;Tokuç, Ekuklu, Berberoglu, Bilge, & Dedeler, 2009;Veiros, Proença, Santos, Kent-Smith, & Rocha, 2009;Walker, Pritchard, & Forsythe, 2003). Thus, it is essential to improve the practices involved in the preparation and handling of food in a search to reduce the occurrence of food allergies.…”

Section: Introductionmentioning

confidence: 99%