Freeze-dried powder of fermented chili paste—new approach to cured salami production

HIGHLIGHTS

• who: Adriana Pu0103ucean and colleagues from the Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural have published the research: Freeze-Dried Powder of Fermented Chili Pasteu2014New Approach to Cured Salami Production, in the Journal: Foods 2022, 11, 3716. of /2022/
• what: This study evaluated the ascorbic acid content of lyophilized chili powder obtained from fermented chili paste that was spontaneously fermented for 21 days.
• how: Even before scientific observations were carried out spontaneous microflora including yeasts and molds were unwillingly used to obtain and preserve fermented meat products . . .
  

   

  

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