Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei

Published:2021-08 Issue:10 Volume:9 Page:5370-5378
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mirmohammadi Royaossadat¹,Zamindar Nafiseh²^ORCID,Razavi Seyed Hadi³,Mirmohammadi Mehrosadat⁴,Paidari Saeed²

Affiliation:

1. Department of Food Science and Technology Young Researchers Club Shahrekord Branch Islamic Azad University Shahrekord Iran

2. Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran

3. Department of Food Science and Engineering Faculty of Biosystem Engineering University of Tehran Tehran Iran

4. Department of Chemistry Shahreza Branch Islamic Azad University Shahreza Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2461

Reference50 articles.

1. Long‐chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties

2. Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

3. The Effect of Gamma (γ) Irradiation to inactivate Escherichia coli in Contaminated water

4. Hardaliye: fermented grape juice as a traditional Turkish beverage

5. Review: Nanocomposites in Food Packaging

Cited by 13 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. Utilization of Lactobacillus rhamnosus as probiotic adjunct culture for the development of tempeh;International Journal of Food Properties;2024-09-12

2. Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism;Food Bioscience;2024-06

3. Fermented beverages of natural herbs: Cymbopogon citratus, Zingiber officinale, Moringa oleifera, Mentha, and Curcuma longa;Biocatalysis and Agricultural Biotechnology;2024-06

4. Chemical modification of Na-alginate by octenyl succinic anhydride and its complex with whey protein isolate to encapsulate jujube extract: physicochemical, morphological, thermal and structural properties;Journal of Food Measurement and Characterization;2024-04-18

5. The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices;Food Chemistry: X;2024-03

同舟云学术

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