Fermentation of red pitahaya extracts using Lactobacillus spp. and Saccharomyces cerevisiae for reduction of sugar content and concentration of betacyanin content-Reference-Cited by-同舟云学术

Fermentation of red pitahaya extracts using Lactobacillus spp. and Saccharomyces cerevisiae for reduction of sugar content and concentration of betacyanin content

Published:2021-04-26 Issue:9 Volume:58 Page:3611-3621
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Gengatharan Ashwini,Dykes Garys A.,Choo Wee Sim^ORCID

Funder

Monash University Malaysia

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05116-2.pdf

Reference35 articles.

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3. Castellar MR, Obόn JM, Alacid M, Fernández-López JA (2008) Fermentation of Opuntia stricta (Haw.) fruits for betalains concentration. J Agric Food Chem 56:4253–4257. https://doi.org/10.1021/jf703699c

4. Chethana S, Nayak CA, Raghavarao KSMS (2007) Aqueous two phase extraction for purification and concentration of betalains. J Food Eng 81:679–687. https://doi.org/10.1016/j.jfoodeng.2006.12.021

5. Chhabra RP (2003) Fluid-dynamics and heat transfer with non-Newtonian liquids in mechanically agitated vessels. Adv Heat Transf 37:77–178. https://doi.org/10.1016/S0065-2717(03)37002-9

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