Phytochemicals—a safe fortification agent in the fermented food industry

Author:

Jobby Renitta,Nair Sneha P.,Murugan Vaishnavi,Khera Simran,Tungare Kanchanlata

Publisher

Elsevier

Reference55 articles.

1. In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.);Adámez;Food Control,2012

2. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules (Basel, Switzerland),2020

3. Akın, N. (2006). Modern Yoğurt Bilimi ve Teknolojisi, Selçuk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Konya.

4. Effect of fermentation and drying on cocoa polyphenols;Albertini;Journal of Agricultural and Food Chemistry,2015

5. Phytochemical fortification in fruit and vegetable beverages with green technologies;Artés-Hernández;Foods (Basel, Switzerland),2021

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