Growth studies of potentially probiotic lactic acid bacteria ( Lactobacillus plantarum , Lactobacillus acidophilus, and Lactobacillus casei ) in carrot and beetroot juice substrates-Reference-Cited by-同舟云学术

Growth studies of potentially probiotic lactic acid bacteria ( Lactobacillus plantarum , Lactobacillus acidophilus, and Lactobacillus casei ) in carrot and beetroot juice substrates

Published:2019-10-03 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Malik Muneeb¹,Bora Jinku¹,Sharma Vasudha¹^ORCID

Affiliation:

1. Department of Food Technology Jamia Hamdard New Delhi India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14214

Reference33 articles.

1. Metabolism of Gallic Acid and Catechin by Lactobacillus hilgardii from Wine

2. Antioxidant properties of tomato juice as affected by heating

3. Influence of Industrial Processing on Orange Juice Flavanone Solubility and Transformation to Chalcones under Gastrointestinal Conditions

4. Juice Blends—A Way of Utilization of Under-Utilized Fruits, Vegetables, and Spices: A Review

5. Use of a free radical method to evaluate antioxidant activity

Cited by 31 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. Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment;Food Microbiology;2024-12

2. Process optimization and kinetic modeling of ultrasound assisted lactic acid production;Journal of Food Process Engineering;2024-08

3. A beetroot-based beverage produced by adding Lacticaseibacillus paracasei: an optimization study;Quality Assurance and Safety of Crops & Foods;2024-07-24

4. Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats;Frontiers in Nutrition;2024-07-16

5. The golden era of fruit juices-based probiotic beverages: Recent advancements and future possibilities;Process Biochemistry;2024-07