Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality
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Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Link
https://journal.pan.olsztyn.pl/pdf-192122-113472
Reference37 articles.
1. 1. Abdo, E., El-Sohaimy, S., Shaltout, O., Abdalla, A., Zeitoun, A. (2020). Nutritional evaluation of beetroots (Beta vulgaris L.) and its potential application in a functional beverage. Plants, 9(12), art. no. 1752. https://doi.org/10.3390/plants9121752
2. 2. Buckenhueskes, H.J. (2015). Chapter 22 - Quality improvement and fermentation control in vegetables. In W. Holzapfel (Ed.), Advances in Fermented Foods and Beverages. Woodhead Publishing, Sawston, England, pp. 515-539. https://doi.org/10.1016/B978-1-78242-015-6.00022-0
3. 3. Casciano, F., Mayr, H., Nissen, L., Putti, A., Zoli, F., Gianotti, A., Conterno, L. (2022). Red beetroot fermentation with different microbial consortia to develop foods with improved aromatic features. Foods, 11(19), art no. 3055. https://doi.org/10.3390/foods11193055
4. 4. Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., Panghal, A. (2019). Bioactive compounds of beetroot and utilization in food processing industry: A critical review. Food Chemistry, 272, 192-200. https://doi.org/10.1016/j.foodchem.2018.08.022
5. 5. de Jesus Junqueira, J.R., Correa, J.L.G., de Mendonca, K.S., de Mello Junior, R.E., de Souza, A.U. (2018). Pulsed vacuum osmotic dehydration of beetroot, carrot and eggplant slices: Effect of vacuum pressure on the quality parameters. Food and Bioprocess Technology, 11(10), 1863-1875. https://doi.org/10.1007/s11947-018-2147-9
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