Effect of fermentation modes on nutritional and volatile compounds of Huyou vinegar
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DOI: 10.1007/s13197-018-3184-0
Abstract: Semi-solid static mode was applied to brew Huyou (Citrus changshanensis) vinegar, called HV-SS, and changes of main nutrients, volatile compounds and antioxidant capacity at different brewing stages, i.e. Huyou puree (HP), Huyou wine (HW) and… read more here.
Keywords: effect fermentation; capacity; fermentation; huyou vinegar ... See more keywords
Effect of Fermentation on the Bioactive Compounds of the Black Soybean and Their Anti-Alzheimer’s Activity
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.880361
Abstract: Black soybean is one of the nutritious crops and is being used in traditional medicines in Asian countries. In the present study, we fermented black soybean and screened against in vitro Alzheimer’s disease (AD) biomarkers… read more here.
Keywords: effect fermentation; bioactive compounds; fermentation bioactive; black soybean ... See more keywords
The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers
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DOI: 10.3390/foods12030555
Abstract: Sourdough fermentation has been widely used in food products. However, there has been limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough and cracker products. In this study,… read more here.
Keywords: hlj29l2 yeast; effect fermentation; fermentation; hlj29l2 ... See more keywords