Analysis of the nutritional properties and flavor profile of sweetpotato residue fermented with Rhizopus oligosporus-Reference-Cited by-同舟云学术

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Analysis of the nutritional properties and flavor profile of sweetpotato residue fermented with Rhizopus oligosporus

Published:2023-01 Issue: Volume:174 Page:114401
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yin Liqing,Liu Zhihao,Lu Xinghua,Cheng Jiyu,Lu Guoquan,Sun Jian,Yang Hongbin,Guan Yuge,Pang Linjiang^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent;Ainsworth;Nature Protocols,2007

2. Gut microbiota-derived short chain fatty acids are potential mediators in gut inflammation;Akhtar;Animal Nutrition,2021

3. Production of cellulases and xylanase by Aspergillus fumigatus SK1 using untreated oil palm trunk through solid state fermentation;Ang;Process Biochemistry,2013

4. Determination of fatty acid compositions, oil contents and some quality traits of hazelnut genetic resources grown in eastern Anatolia of Turkey;Balta;Journal of Food Composition and Analysis,2006

5. Effects of aqueous phase recirculation in hydrothermal carbonization of sweet potato waste;Chen;Bioresource Technology,2018

Cited by 4 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. Impact of cultivar types and thermal processing methods on sweet potato metabolome, a comparative analysis via a multiplex approach of NIR and GC–MS based metabolomics coupled with chemometrics;Food Chemistry;2025-01

2. Microbiome-metabolomics-based insight into the protective effects of dietary fiber from sweetpotato residues on the high-fat diet-induced intestinal integrity damage;International Journal of Biological Macromolecules;2024-08

3. Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of Soybean, sweet potato and Zanthoxylum pericarpium residues;Food Chemistry: X;2024-03

4. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing;Foods;2023-12-14

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