Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity-Reference-Cited by-同舟云学术

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Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity

Published:2018-06 Issue: Volume:69 Page:162-170
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Braga Anna Rafaela Cavalcante,Mesquita Leonardo Mendes de Souza,Martins Paula Larangeira Garcia,Habu Sascha,de Rosso Veridiana Vera

Funder

São Paulo Research Foundation (FAPESP)

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus;Ávila;Food Res. Int.,2009

2. Maximization of β-galactosidase production: a simultaneous investigation of agitation and aeration effects;Alves;Appl. Biochem. Biotechnol.,2010

3. In vitro metabolism of anthocyaninsby human gut microflora;Aura;Eur. J. Nutr.,2004

4. Protective effect of Euterpe edulis M. on Vero cell culture and antioxidant evaluation based on phenolic composition using HPLC – ESI–MS/MS;Borges;Food Res. Int.,2013

5. Formulation of culture medium with agroindustrial waste for β-galactosidase production from Kluyveromyces marxianus ATCC 16045;Braga;Food Bioprocess Technol.,2012

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