Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview-Reference-Cited by-同舟云学术

Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview

Published:2020-07-14 Issue:18 Volume:61 Page:2984-3006
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Cuvas-Limon R. B.¹²,Nobre Clarisse²^ORCID,Cruz Mario³,Rodriguez-Jasso Rosa M.¹^ORCID,Ruíz Héctor A.¹^ORCID,Loredo-Treviño Araceli¹^ORCID,Texeira J. A.²,Belmares Ruth¹^ORCID

Affiliation:

1. Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico

2. Centre of Biological Engineering, University of Minho, Braga, Portugal

3. Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Saltillo, Coahuila, Mexico

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1791050

Reference215 articles.

1. RETRACTED: Physicochemical and biological characterization of the EPS produced by L. cidophilus isolated from rice bran sourdough

2. Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods

3. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

4. Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species

5. Determination of Boza's Organic Acid Composition as it is Affected by Raw Material and Fermentation

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