Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, Streptococcus thermophilus was used to ferment jujube puree. The number of viable bacteria cells, physicochemical properties, phenolics profile and antioxidant capacity were analyzed, and their correlation were inv...

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Detalles Bibliográficos
Autores principales: Li, Jing, Zhao, Wenting, Pan, Xin, Lao, Fei, Liao, Xiaojun, Shi, Yong, Wu, Jihong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039917/
https://www.ncbi.nlm.nih.gov/pubmed/35498973
http://dx.doi.org/10.1016/j.fochx.2022.100214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039917/
https://www.ncbi.nlm.nih.gov/pubmed/35498973
http://dx.doi.org/10.1016/j.fochx.2022.100214

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