The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review

Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are not yet properly addr...

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Detalles Bibliográficos
Autores principales: Niyigaba, Theoneste, Liu, Diru, Habimana, Jean de Dieu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701727/
https://www.ncbi.nlm.nih.gov/pubmed/34945554
http://dx.doi.org/10.3390/foods10123004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701727/
https://www.ncbi.nlm.nih.gov/pubmed/34945554
http://dx.doi.org/10.3390/foods10123004

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