Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
| Type | Article | ||||||||||||
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| Date | 2018-06 | ||||||||||||
| Language | English | ||||||||||||
| Author(s) | Leroy Frederic1, Aymerich Teresa2, Champomier-Verges Marie-Christine3, Cocolin Luca4, de Vuyst Luc1, Flores Monica 5, Leroi Francoise6, Leroy Sabine7, Talon Regine7, Vogel Rudi F.8, Zagorec Monique9 |
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| Affiliation(s) | 1 : Vrije Univ Brussel, Fac Sci & Bioengn Sci, Res Grp Ind Microbiol & Food Biotechnol IMDO, Pl Laan 2, B-1050 Brussels, Belgium. 2 : IRTA, Food Safety Programme Finca Camps & Arnet, E-17121 Monells, Spain. 3 : Univ Paris Saclay, INRA, AgroParisTech, Micalis Inst, F-78350 Jouy En Josas, France. 4 : Univ Turin, Dept Agr Forest & Food Sci, I-10095 Grugliasco, Italy. 5 : CSIC, Inst Agroquim & Tecnol Alimentos, Avda Agustin Escardino 7, Paterna 46980, Spain. 6 : IFREMER, Lab Ecosyst Microbiens & Mol Marines Biotecnol, Rue Ile Yeu, F-44311 Nantes 03, France. 7 : Univ Clermont Auvergne, INRA, MEDIS, F-63000 Clermont Ferrand, France. 8 : Tech Univ Munich, Lehrstuhl Tech Mikrobiol, Gregor Mendel Str 4, D-85354 Freising Weihenstephan, Germany. 9 : Univ Bretagne Loire, INRA, Oniris, SECALIM, F-44307 Nantes, France. |
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| Source | International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2018-06 , Vol. 274 , P. 67-70 | ||||||||||||
| DOI | 10.1016/j.ijfoodmicro.2018.02.006 | ||||||||||||
| WOS© Times Cited | 17 | ||||||||||||
| Keyword(s) | Fermented meats, Health, Evidence-based nutrition, Food guidelines | ||||||||||||
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