Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate (Englisch)
- Neue Suche nach: Omedi, Jacob Ojobi
- Neue Suche nach: Huang, Weining
- Neue Suche nach: Zheng, Jianxian
- Neue Suche nach: Omedi, Jacob Ojobi
- Neue Suche nach: Huang, Weining
- Neue Suche nach: Zheng, Jianxian
In:
Food Science and Technology
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111
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309-317
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2019
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate
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Beteiligte:
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Erschienen in:Food Science and Technology ; 111 ; 309-317
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Verlag:
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Erscheinungsdatum:08.05.2019
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Format / Umfang:9 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 111
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Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juiceHashemi, Seyed Mohammad Bagher / Mahmoudi, Mohammad Reza / Roohi, Reza / Torres, Isabel / Saraiva, Jorge A. et al. | 2019
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Effect of different fermenting containers on the deterioration of Sichuan pickleLiu, Lei / She, Xiao / Qian, Yang / Li, Yalin / Tao, Yufei / Che, Zhenming / Liu, Guorong / Rao, Yu et al. | 2019
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Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juiceGarcia-Sotelo, Dalila / Silva-Espinoza, Brenda / Perez-Tello, Manuel / Olivas, Isela / Alvarez-Parrilla, Emilio / González-Aguilar, Gustavo A. / Ayala-Zavala, J. Fernando et al. | 2019
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Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white proteinLiu, Xuanting / Liu, Jingbo / Zhang, Wenqi / Han, Shuo / Zhang, Ting / Liu, Boqun et al. | 2019
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Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juiceSiguemoto, Érica S. / Purgatto, Eduardo / Hassimotto, Neuza M.A. / Gut, Jorge A.W. et al. | 2019
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Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented foodAkan, Sadiye / Özdestan Ocak, Özgül et al. | 2019
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Bee pollen as a natural antioxidant source to prevent lipid oxidation in black puddingAnjos, Ofélia / Fernandes, Rodrigo / Cardoso, Susana M. / Delgado, Teresa / Farinha, Nelson / Paula, Vanessa / Estevinho, Letícia M. / Carpes, Solange T. et al. | 2019
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Hypocholesterolaemic activity of a novel autochthonous potential probiotic Lactobacillus plantarum YS5 isolated from yogurtNami, Yousef / Vaseghi Bakhshayesh, Reza / Manafi, Mohammad / Hejazi, Mohammad Amin et al. | 2019
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Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrixEster, Betoret / Noelia, Betoret / Laura, Calabuig-Jiménez / Francesca, Patrignani / Cristina, Barrera / Rosalba, Lanciotti / Marco, Dalla Rosa et al. | 2019
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Calcium absorption in asparagus during thermal processing: Different forms of calcium ion and cell integrity in relation to texturePeng, Jing / Song, Yiqing / Zhang, Xuejiao / Pan, Leiqing / Tu, Kang et al. | 2019
- IFC
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IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column| 2019