Lactic Acid Fermentation of Red Beet Juice Supplemented with Waste Highbush Blueberry-Sucrose Osmotic Syrup as a Method of Probiotic Beverage Production-Reference-Cited by-同舟云学术

Lactic Acid Fermentation of Red Beet Juice Supplemented with Waste Highbush Blueberry-Sucrose Osmotic Syrup as a Method of Probiotic Beverage Production

Published:2015-12-03 Issue:4 Volume:40 Page:780-789
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Chwastek Anna¹,Klewicka Elżbieta²,Klewicki Robert¹,Sójka Michał¹

Affiliation:

1. Institute of Food Technology and Analysis; Lodz University of Technology; Stefanowskiego 4/10 Łódź 90-924 Poland

2. Institute of Fermentation Technology and Microbiology; Lodz University of Technology; Stefanowskiego 4/10 Łódź 90-924 Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12659/fullpdf

Reference43 articles.

1. Osmotic dehydration of papaya with corn syrup solids;Argaiz;Drying Technol.,1994

2. Selection of LAB strains for fermented red beet juice production;Baráth;Eur. Food Res. Technol.,2004

3. Osmotic dehydration/impregnation kinetics of padrón pepper (Capsicum annuum L. Longum) with sodium chloride solutions: Process modelling and colour analysis;Chenlo;Food Sci. Technol. Int.,2006

4. Osmotic treatment of fish and meat products;Collignan;J. Food Eng.,2001

5. The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants;Czyżowska;Eur. Food Res. Technol.,2006

Cited by 18 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. Antagonism and survival of probiotics encapsulated in functional yogurt-like fermented vegetable beverage;Food Bioscience;2024-10

2. A rapid and reliable method for the determination of Lactiplantibacillus plantarum during wine fermentation based on PMA-CELL-qPCR;Frontiers in Microbiology;2023-07-17

3. Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben;International Dairy Journal;2023-05

4. Novel Levilactobacillus brevis-based formulation for controlling cell proliferation, cell migration and gut dysbiosis;LWT;2022-01

5. Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice;Journal of Food Composition and Analysis;2022-01