Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum-Reference-Cited by-同舟云学术

Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum

Published:2020-09 Issue: Volume:95 Page:103042
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Kewuyemi Yusuf Olamide,Njobeh Patrick Berka,Kayitesi Eugenie,Adebiyi Janet Adeyinka,Oyedeji Ajibola Bamikole,Adefisoye Martins Ajibade,Adebo Oluwafemi Ayodeji

Funder

National Research Foundation

NRF

University of Johannesburg

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference60 articles.

1. Food fermentation and mycotoxin detoxification: an African perspective;Adebiyi;Food Contr.,2019

2. Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum;Adebo;Food Biosci,2018

3. Advances in fermentation technology for novel food products;Adebo,2018

4. Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS);Adebo;Food Sci. Nutr.,2018

5. Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types;Adebo;J. Cereal. Sci.,2018

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