Fermentation Potential of L actobacillus rhamnosus and L actobacillus acidophilus in Date Syrup to Develop a Functional Fermented Beverage: A Comparative Study
Author:
Affiliation:
1. Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; PO Box 31587-77871 Karaj Iran
Funder
Research Council of the University of Tehran
ZamZam Iran Co.
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12297/fullpdf
Reference41 articles.
1. Compositional and functional characteristics of dates, syrups, and their by-products;Al-Farsi;Food Chem.,2007
2. Glucose metabolism and gluconic acid production by Acetobacter diazotrophicus;Attwood;J. Ferment. Bioeng.,1991
3. Physicochemical characteristics of date sap “Lagmi” from Deglet Nour palm (Phoenix dactylifera L.);Ben Thabet;Int. J. Food Prop.,2009
4. Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran;Biglari;Food Chem.,2008
5. Cluster analysis of antioxidant compounds in dates (Phoenix dactylifera): Effect of long-term cold storage;Biglari;Food Chem.,2009
Cited by 14 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. Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages;Fermentation;2024-07-25
2. The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application;Foods;2022-12-27
3. Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (Manihot esculenta crantz) starch hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG;Food Science and Technology International;2022-12-06
4. Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages;Foods;2022-07-02
5. Optimization of fermentation process of date syrup by Lactobacillus delbrueckii and Lactobacillus acidophilus : Microbial growth, carbohydrate metabolism, and peptide content;Journal of Food Processing and Preservation;2022-02-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3