Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG 32-Reference-Cited by-同舟云学术

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Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG 32

Published:2015-04-30 Issue:6 Volume:3 Page:486-494
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ogunremi Omotade R.¹²,Agrawal Renu²,Sanni Abiodun I.¹

Affiliation:

1. Department of Microbiology University of Ibadan Ibadan Nigeria

2. Food Microbiology Department Central Food Technological Research Institute Mysore India

Funder

The Department of Biotechnology (DBT), Government of India

The World Academy of Sciences (TWAS), Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.239

Reference41 articles.

1. Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts

2. Development of a new oat-based probiotic drink

3. Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation

4. Role of yeasts in table olive production

5. Study of antioxidant and anticancer activity of natural sources;Balasubramanian K.;J. Nat. Prod. Plant Resour.,2012

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2. Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?;International Journal of Food Science & Technology;2023-07-30

3. Isolation, functional activity, and safety of probiotics from Ethiopian traditional cereal-based fermented beverage, “Borde”;LWT;2023-07

4. Food Microbiology: Application of Microorganisms in Food Industry;Health Risks of Food Additives - Recent Developments and Trends in Food Sector [Working Title];2023-02-14

5. Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize products;Food Bioscience;2023-02

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