Functional Pediococcus acidilactici BC1 for the revitalization of ethnic black carrot kanji of indian subcontinent-Reference-Cited by-同舟云学术

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Functional Pediococcus acidilactici BC1 for the revitalization of ethnic black carrot kanji of indian subcontinent

Published:2021-01 Issue: Volume:31 Page:101921
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Manzoor Mehak,Sharma Vikrant,Singh Deepti,Sohal Jagdip Singh,Aseri Gajender Kumar,Khare Neeraj,Vij Shilpa,Saroop Jyoti,Sharma Deepansh

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference115 articles.

1. Characterization of potential probiotic lactic acid bacteria isolated from camel milk;Abushelaibi;LWT-food Sci.Technol.,2017

2. Topical aspects of fermented foods;Adams;Trends Food Sci. Technol.,1990

3. Postbiotics: an evolving term within the functional foods field;Aguilar-Toalá;Trends Food Sci. Technol.,2018

4. Influence of temperature on growth pattern of Lactococcus lactis, Streptococcus cremoris and Lactobacillus acidophilus isolated from camel milk;Ahmed;Biotechnology,2006

5. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution;Alvarez;Trends Food Sci. Technol.,2014

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. Consumer perception of a new non-dairy functional beverage optimized made from lactic acid bacteria fermented date fruit extract;International Journal of Gastronomy and Food Science;2023-12

2. Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot;Food Science and Biotechnology;2023-11-06

3. A comparative study on proximate composition, mineral profile, bioactive compounds and antioxidant properties in diverse carrot (Daucus carota L.) flour;Biocatalysis and Agricultural Biotechnology;2023-03

4. Nutritional benefits of fruit and vegetable beverages obtained by lactic acid fermentation;Value-Addition in Beverages through Enzyme Technology;2023

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