Effect of temperature and pH on the probiotication ofPunica granatumjuice usingLactobacillusspecies-Reference-Cited by-同舟云学术

Effect of temperature and pH on the probiotication ofPunica granatumjuice usingLactobacillusspecies

Published:2019-02-11 Issue:4 Volume:43 Page:e12805
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Mustafa Siti Marhaida¹²,Chua Lee Suan¹²^ORCID,El‐Enshasy Hesham Ali¹²,Abd Majid Fadzilah Adibah³,Hanapi Siti Zulaiha¹,Abdul Malik Roslinda¹

Affiliation:

1. Institute of Bioproduct Development Universiti Teknologi Malaysia Johor Bahru Malaysia

2. Faculty of Engineering, Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering Universiti Teknologi Malaysia Johor Bahru Malaysia

3. Institute of Marine Biotechnology Universiti Malaysia Terengganu Kuala Terengganu Malaysia

Funder

Ministry of Higher Education, Malaysia

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12805

Reference49 articles.

1. Dietary flavonols: chemistry, food content, and metabolism

2. In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice

3. The type of sugar moiety is a major determinant of the small intestinal uptake and subsequent biliary excretion of dietary quercetin glycosides

4. Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus

5. Radical Scavenging Capacity of Wine Anthocyanins Is Strongly pH-Dependent

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