A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure-Reference-Cited by-同舟云学术

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A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure

Published:2024-06 Issue: Volume:59 Page:103999
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Salas-Millán José Ángel^ORCID,Conesa-Bueno Andrés^ORCID,Aguayo Encarna^ORCID

Publisher

Elsevier BV

Reference55 articles.

1. Optimization of fermentation conditions for ting production using response surface methodology;Adebo;Journal of Food Processing and Preservation,2018

2. Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review;Ahmed;Critical Reviews in Food Science and Nutrition,2018

3. Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions;Aleixandre;Food Chemistry,2022

4. Genus Brassica by-products revalorization with green technologies to fortify innovative foods: A scoping review;Artés-Hernández;Foods,2023

5. Microbiological, biochemical, and functional aspects of fermented vegetable and fruit beverages;Ayed;Journal of Chemistry,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advantages of supplementing beers with radish sprouts, relative to broccoli material, as a dietary source of isothiocyanates;LWT;2024-09

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