Zobrazeno 1 - 10
of 91
pro vyhledávání: '"fermented cabbage"'
Publikováno v:
Applied Microbiology, Vol 4, Iss 3, Pp 1165-1176 (2024)
Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented foods has surged due to their functional properties and health benefits. Cruciferous veg
Externí odkaz:
https://doaj.org/article/1038556eaabf441397bcdcccff23367b
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 11, Iss 3, Pp 427-437 (2022)
Fermented cabbage extract contains lactic acid bacteria Lactobacillus plantarum which produces tannase enzymes and Lactobacillus casei which produces phytase enzymes, which are very effective in reducing antinutrient compounds and increasing the anti
Externí odkaz:
https://doaj.org/article/41d11c91ccb84702a5e2332b85c56a73
Autor:
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Palmira De Bellis, Stella Lisa Lonigro, Paola Lavermicocca, Florence Postollec, Francesca Valerio
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Bacterial strains belonging to Lacticaseibacillus paracasei species are generally used as starters in food fermentations and/or as probiotics. In the current study, the growth cardinal parameters of four L. paracasei strains (IMPC2.1, IMPC4.1, P40 an
Externí odkaz:
https://doaj.org/article/14b2c594894a49c8b39bf6b0ed353684
Publikováno v:
Applied Sciences, Vol 13, Iss 5, p 3358 (2023)
The aim of this study was to evaluate dehydrated sauerkraut juice (DSJ) in bread and meat applications and investigate bioaccessibility (BAC) of TPC in the analyzed products. In current research, sauerkraut juice, dehydrated sauerkraut juice, and bre
Externí odkaz:
https://doaj.org/article/95350579bc8b41e18115e770fd1d2848
Publikováno v:
Foods, Vol 12, Iss 1, p 19 (2022)
Sauerkraut juice is rich in bioactive compounds; however, it is considered a byproduct of the production process. An innovative solution was found through the process of spray-drying to obtain sauerkraut juice powder. The aim of this study was to eva
Externí odkaz:
https://doaj.org/article/cb5284bf782c4015b88dccadec53373d
Autor:
Ceren Özer, Hatice Kalkan Yıldırım
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 3, Pp 490-497 (2019)
Consumption of fermented products rich in antioxidants, anti-inflammatory, anti-diabetes, anti-obesity and anti-carcinogenic compounds is growing into a key strategy to fortify antioxidant defense system. Cabbage products produced by lactic-acid ferm
Externí odkaz:
https://doaj.org/article/02f394de5c8f4687a7c7b2a70881802c
Akademický článek
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Autor:
Drašković Mirna V., Vakula Anita S., Šumić Zdravko M., Daničić Tatjana N., Jokanović Marija R., Pavlić Branimir M., Tepić-Horecki Aleksandra N.
Publikováno v:
Acta Periodica Technologica, Vol 2018, Iss 49, Pp 31-41 (2018)
The influence of different fermentation conditions and cabbage hybrids and variety, “Tenacity“, “Bravo” and “Futoški“, on physico-chemical properties of cabbage heads was studied in this research. Experiment was set up in industrial c
Externí odkaz:
https://doaj.org/article/e17b4401118f4e7b84c0625e1fb5fccf
Akademický článek
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