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• W2058888179 abstract "White cabbage heads cultivar Futoški and hybrid Bravo were investigated during fermentation process, for 50days, at different temperature regimes (16-18; 18-20; 20-22°C) and salt concentrations 1, 1.5 and 2%. The quantity of biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonine, tyramine, spermidine and spermine), as well as microbiological profile (lactic acid bacteria, total number of microorganisms, yeasts and moulds and Enterobacteriaceae) have been determined during fermentation. The optimum processing conditions were determined by Response Surface Method, coupled with Fuzzy Synthetic Evaluation algorithm. The optimal process parameters, regarding low biogenic amines and polyamines content, for Futoški cabbage was: salt concentration of 2%, at 18°C, and for hybrid Bravo: salt concentration of 1%, at 20°C." @default.
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• W2058888179 date "2015-02-01" @default.
• W2058888179 modified "2023-10-05" @default.
• W2058888179 title "The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)" @default.
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• W2058888179 doi "https://doi.org/10.1016/j.foodchem.2014.07.068" @default.
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