Editorial: Microbiological aspects of non-conventional foods, ingredients and beverages
Virgínia Farias Alves, Elaine C. P. De Martinis, Bruno Meireles Xavier, Uelinton Manoel Pinto · 2023
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Description
Alves, De Martinis, Xavier, and Pinto wrote an editorial in twenty twenty-three introducing a journal collection on the microbiology of non-conventional foods. Shoppers increasingly want foods that are natural, lightly processed, or organic, but new foods can carry germs and spoilage risks that science has barely mapped.
The collection gathers seven articles on foods such as insect-based products, algae, unusual fermented drinks, and lesser-known edible plants. Fermentation runs through much of the work as both a risk and a remedy. One study ferments cherry juice with helpful bacteria to extend its short shelf life. Another traces the wild yeasts that drive wine making in several regions. The editors frame the issue inside One Health, the idea that human, animal, and environmental health rise or fall together. They call for safety checks to keep pace with invention.
Catalog record
| CREATOR | Virgínia Farias Alves, Elaine C. P. De Martinis, Bruno Meireles Xavier, Uelinton Manoel Pinto |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 9 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |