Bioprocess development and preservation of functional food from tomato seed isolate fermented by kefir culture mixture
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3315-7/fulltext.html
Reference35 articles.
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3. Cheirsilp B, Shoji H, Shimizu H, Shioya S (2003) Interaction between Lactobacillus kefiranofaciens and Saccharomyces cerevisiae in mixed culture for kefiran production. J Biosci Bioeng 96:279–284. https://doi.org/10.1016/S1389-1723(03)80194-9
4. Chen ZG, Guo XY, Wu T (2016) A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods. Ultrason Sonochem 30:28–34. https://doi.org/10.1016/j.ultsonch.2015.11.026
5. Corona O, Randazzo W, Alessandro M, Guarcello R, Nicola F, Erten H, Moschetti G, Settanni L (2016) Characterization of kefir-like beverages produced from vegetable juices. LWT—Food Sci Technol 66:572–581. https://doi.org/10.1016/j.lwt.2015.11.014
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