Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into pure...

Descripción completa

Detalles Bibliográficos
Autores principales: Mashitoa, Florence M., Akinola, Stephen A., Manhevi, Vimbainashe E., Garcia, Cyrielle, Remize, Fabienne, Slabbert, Retha. M., Sivakumar, Dharini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145966/
https://www.ncbi.nlm.nih.gov/pubmed/33924943
http://dx.doi.org/10.3390/foods10050962

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145966/
https://www.ncbi.nlm.nih.gov/pubmed/33924943
http://dx.doi.org/10.3390/foods10050962

Ejemplares similares