Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermen...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Jennifer M., Al, Kait F., Craven, Laura J., Seney, Shannon, Coons, Margaret, McCormick, Heather, Reid, Gregor, O’Connor, Colleen, Burton, Jeremy P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7146175/
https://www.ncbi.nlm.nih.gov/pubmed/32121191
http://dx.doi.org/10.3390/nu12030648

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7146175/
https://www.ncbi.nlm.nih.gov/pubmed/32121191
http://dx.doi.org/10.3390/nu12030648

Ejemplares similares