Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient-Reference-Cited by-同舟云学术

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Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient

Published:2023-04 Issue: Volume:180 Page:114687
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Limongelli Rosangela,Minervini Fabio,Calasso Maria

Funder

Institut National de la Recherche Agronomique

Fundação para a Ciência e a Tecnologia

Agencia Estatal de Investigación

Fonds Wetenschappelijk Onderzoek

Ministero delle Politiche Agricole Alimentari e Forestali

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Purification and properties of endo-β-glucanase in the yeast Hanseniaspora valbyensis;Abd-El-Al;Canadian Journal of Microbiology,1969

2. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour;Adebiyi;Food Chemistry,2017

3. Influence of the acetification process on phenolic compounds;Andlauer;Journal of Agricultural and Food Chemistry,2000

4. Fortified cake with pomegranate seed powder as a functional product;Ayoubi;Journal of Food Science & Technology,2022

5. Application of non-Saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer;Bellut;Fermentation,2018

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. Fermentation: an old and new tool for improved alternative proteins and plant-based foods;Handbook of Plant-Based Food and Drinks Design;2024

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