The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application

The effects of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus on the nutritional–functional composition, structure, in vitro saliva–gastrointestinal digestion, and colonic fermentation behaviors of fermented sweet potato residues (FSPR) were investigated. The FSPR was obtained under the co...

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Detalles Bibliográficos
Autores principales: Zhu, Lili, Sun, Hongnan, Ma, Mengmei, Mu, Taihua, Zhao, Guohua, Lwin, Moe Moe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818312/
https://www.ncbi.nlm.nih.gov/pubmed/36613345
http://dx.doi.org/10.3390/foods12010128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818312/
https://www.ncbi.nlm.nih.gov/pubmed/36613345
http://dx.doi.org/10.3390/foods12010128

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