Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed

Autor:	Shaoping Nie, Hongmei Yin, Jielun Hu, Mingyong Xie, Tao Xiong, Shengkun Xia, Yadong Zhong
Rok vydání:	2019
Předmět:	01 natural sciences Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Food science Amino Acids Furans Coix Flavor chemistry.chemical_classification Hexanoic acid Aldehydes Volatile Organic Compounds biology 010401 analytical chemistry Coix lachryma-jobi food and beverages Fatty acid 04 agricultural and veterinary sciences General Medicine Ketones biology.organism_classification 040401 food science 0104 chemical sciences Hazardous substance chemistry Food Storage Alcohols Fermentation Seeds Food Microbiology Nutritive Value Lactobacillus plantarum Food Science
Zdroj:	Food chemistry. 314
ISSN:	1873-7072
Popis:	This study aimed to investigate the effect of fermentation with Lactobacillus plantarum NCU137 on the nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed. The nutritional compounds, including free amino acid, free fatty acid, soluble dietary fiber and organic acids of fermented coix seed were significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f140bc8cd6dda09e82e44122736907af https://pubmed.ncbi.nlm.nih.gov/31954941 Zobrazit plný text záznamu Full Text from ScienceDirect