Mixed fermentation of jujube juice ( Ziziphus jujuba Mill.) with L. rhamnosus GG and L. plantarum ‐1: effects on the quality and stability-Reference-Cited by-同舟云学术

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Mixed fermentation of jujube juice ( Ziziphus jujuba Mill.) with L. rhamnosus GG and L. plantarum ‐1: effects on the quality and stability

Published:2019-04-22 Issue:8 Volume:54 Page:2624-2631
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhao Meng‐Ni¹^ORCID,Zhang Fang¹,Zhang Lin¹,Liu Bing‐Jie¹^ORCID,Meng Xiang‐Hong¹

Affiliation:

1. College of Food Science and Engineering Ocean University of China Qingdao 266003 China

Funder

National Key R&D Project of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14174

Reference31 articles.

1. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

2. Dextransucrase production using cashew apple juice as substrate: effect of phosphate and yeast extract addition

3. Comparative assessment of phytochemical profiles and antioxidant activities in selected five varieties of wampee (Clausena lansium ) fruits

4. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability

5. THE EFFECTS OF DIFFERENT INITIAL LACTOBACILLUS PLANTARUM CONCENTRATIONS ON SOME PROPERTIES OF FERMENTED CARROT JUICE

Cited by 23 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. Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba;Molecules;2024-07-22

2. Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption;Antioxidants;2024-06-19

3. Investigation on the nutrient and quality features of jujube juice fermented by selected Lactobacillus acidophilus 6074;Food Bioscience;2024-02

4. Valorization of phenolic compounds delivery through lactic acid fermentation of fruit and vegetable juices: innovations, challenges, and gaps;Advancement of Phenolic Acids in Drug Discovery;2024

5. Aquafeed fermentation improves dietary nutritional quality and benefits feeding behavior, meat flavor, and intestinal microbiota of Chinese mitten crab (Eriocheir sinensis);Animal Nutrition;2023-09

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