Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation-Reference-Cited by-同舟云学术

Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation

Published:2017-10-18 Issue:4 Volume:69 Page:451-457
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Signorini Camilla¹,Carpen Aristodemo¹,Coletto Luigi¹,Borgonovo Gigliola¹,Galanti Elisabetta¹,Capraro Jessica¹,Magni Chiara¹,Abate Ambra¹,Johnson Stuart K.²,Duranti Marcello¹,Scarafoni Alessio¹

Affiliation:

1. Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milano, Italy;

2. School of Public Health, Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University, Perth, WA, Australia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2017.1386627

Reference39 articles.

1. ANZFA (Australia New Zealand Food Authority). 2001. Lupin alkaloids in food—a toxicological review and risk assessment. Technical Report, Series 3. Canberra: ANZFA. Available from: http://www.foodstandards.gov.au/publications/documents/TR3.pdf [last accessed 2 Aug 2017].

2. Proteolysis during tempe fermentation

3. Tempe fermentation: Some aspects of formation of γ-linolenic acid, proteases and vitamins

4. Quinolizidine Alkaloids in Seeds of Lupin Genotypes of Different Origins

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