Revalorization of agave bagasse in the obtention of type II sourdough inoculated with Lactococcus lactis NRRL B-50307-Reference-Cited by-同舟云学术

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Revalorization of agave bagasse in the obtention of type II sourdough inoculated with Lactococcus lactis NRRL B-50307

Published:2024-04 Issue: Volume:58 Page:103803
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Bautista-Espinoza P.I.^ORCID,Reynoso-Camacho R.^ORCID,Mares-Mares E.,Granados-Arvizu J.A.^ORCID,García-Almendárez B.E.^ORCID,Regalado-González C.^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología, Guatemala

Publisher

Elsevier BV

Reference80 articles.

1. Recovery of phenolic compounds from agro-industrial by-products: Evaluating antiradical activities and immunomodulatory properties;Abbasi-Parizad;Food and Bioproducts Processing,2021

2. Chestnut flour sourdough for gluten-free bread making;Aguilar;European Food Research and Technology,2016

3. Toward sourdough microbiome data: A review of science and patents;Albagli;Foods,2023

4. Characterization and effectiveness of short-wave ultraviolet irradiation reactors operating in continuous recirculation mode to inactivate Saccharomyces cerevisiae in grape juice;Antonio-Gutiérrez;Journal of Food Engineering,2019

5. Official methods of analysis of AOAC international. 22nd edn., methods;Aoac;Association of Official Analytical Chemists. Washington, DC,2023

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