Enzymes in probiotics and genetically modified foods

Author:

Arun K.B.,Madhavan Aravind,Emmanual Shibitha,Sindhu Raveendran,Binod Parameswaran,Pandey Ashok

Publisher

Elsevier

Reference92 articles.

1. Microbial enzymes produced by fermentation and their applications in the food industry - a review;Al-Maqtari;Int. J. Agric. Innov. Res.,2019

2. Amylolytic potential of lactic acid bacteria isolated from wet milled cereals, cassava flour and fruits;Amapu;Br. Microbiol. Res. J.,2016

3. Coexpression of the superoxide dismutase and the catalase provides remarkable oxidative stress resistance in Lactobacillus rhamnosus;An;J. Agric. Food Chem.,2011

4. Biotechnological application of yeasts in food science: starter cultures, probiotics and enzyme production;Arevalo‐Villena;J. Appl. Microbiol.,2017

5. Short chain fatty acids enriched fermentation metabolites of soluble dietary fibre from Musa paradisiaca drives HT29 colon cancer cells to apoptosis;Arun,2019

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. Advances in characterization of probiotics and challenges in industrial application;Biotechnology and Genetic Engineering Reviews;2022-10-06

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