Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold Penicillium camemberti (PC) and yeast Geotrichum ca...

Descripción completa

Detalles Bibliográficos
Autores principales: Łopusiewicz, Łukasz, Drozłowska, Emilia, Tarnowiecka-Kuca, Alicja, Bartkowiak, Artur, Mazurkiewicz-Zapałowicz, Kinga, Salachna, Piotr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7565573/
https://www.ncbi.nlm.nih.gov/pubmed/32825460
http://dx.doi.org/10.3390/microorganisms8091266

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7565573/
https://www.ncbi.nlm.nih.gov/pubmed/32825460
http://dx.doi.org/10.3390/microorganisms8091266

Ejemplares similares