Effect of fermentation with Lactobacillus fermentum FL-0616 on probiotic-rich bean powders
Author:
Funder
the Science and Technology Development Plan of Jilin Province
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05668-5.pdf
Reference26 articles.
1. Ahmed J, Thomas L, Arfat YA (2019) Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size. Food Res Int 116:302–311. https://doi.org/10.1016/j.foodres.2018.08.039
2. Alioğlu T, Özülkü G (2021) Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits. Food Sci Tech 41(4):1009–1016. https://doi.org/10.1590/fst.28820
3. Alves NN, Messaoud GB, Desobry S, Costa JMC, Rodrigues S (2016) Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder. J Food Eng 189:45–54. https://doi.org/10.1016/j.jfoodeng.2016.05.023
4. Bento JAC, Ribeiro PRV, Silva LMA, Filho EGA, Bassinello PZ, Brito ES, Caliari M, Júnior MSS (2021) Chemical profile of colorful bean (Phaseolus vulgaris L) flours: changes influenced by the cooking method. Food Chem 356:129718. https://doi.org/10.1016/j.foodchem.2021.129718
5. Elkhalifa AEO, Schiffler B, Bernhardt R (2005) Effect of fermentation on the functional properties of sorghum flour. Food Chem 92(1):1–5. https://doi.org/10.1016/j.foodchem.2004.05.058
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics;Food Chemistry;2024-12
2. Fermentation of millet bran with Bacillus natto: enhancement of bioactivity levels and the bioactivity of bran extract;Journal of the Science of Food and Agriculture;2024-03-22
3. The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review;Foods;2023-10-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3