Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation
Author:
Affiliation:
1. Hefei University, China
2. Hefei University of Technology, China
3. Hefei University of Technology, China; North Minzu University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100494&tlng=en
Reference40 articles.
1. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: a mini review;Adebo O. A.;Molecules (Basel, Switzerland),2020
2. Effects of four individual lactic acid bacteria on the physical and chemical and antioxidant properties of Kuqa apple juice during fermentation;Bai L.;Journal of Food Processing and Preservation,2021
3. Administration of Lactobacillus paracasei ameliorates type 2 diabetes in mice;Dang F.;Food & Function,2018
4. Bioaccessibility and antioxidant activity of phenolic compounds in frozen pulps of Brazilian exotic fruits exposed to simulated gastrointestinal conditions;Dutra R. L. T.;Food Research International,2017
5. Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolics;Gao B. H.;Food Control,2022
Cited by 2 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. Non‐volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains;Journal of the Science of Food and Agriculture;2023-12-28
2. Innovative Functional Lactic Acid Bacteria Fermented Oat Beverages with the Addition of Fruit Extracts and Lyophilisates;Applied Sciences;2023-11-27
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