Fermentation for tailoring the technological and health related functionality of food products
Author:
Affiliation:
1. CSIRO Agriculture and Food, Werribee, VIC, Australia
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1666250
Reference286 articles.
1. Enhancement of β-secretase inhibition and antioxidant activities oftempeh, a fermented soybean cake through enrichment of bioactive aglycones
2. Recent advances in lactic acid production by microbial fermentation processes
3. Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)
4. Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour
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