Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation.
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DOI: 10.1002/jsfa.10272
Abstract: BACKGROUND Changes in antioxidant activity of fruit during fermentation are related to changes in the composition of phenolic acids and flavonoids. In this study, we investigated the effects of Lactobacillus plantarum on the phenolic profile,… read more here.
Keywords: antioxidant activity; fermentation; kiwifruit; plantarum fermentation ... See more keywords
Study on gel properties of lysozyme-free egg white before and after Lactiplantibacillus plantarum fermentation.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11897
Abstract: BACKGROUND Isolation of lysozyme from egg white (EW) using ion exchange resin adsorption method generates large quantities of lysozyme-free egg white (LFEW) with poor gelling property. To maximize the applications of LFEW, the effect of… read more here.
Keywords: egg white; plantarum fermentation; gel; fermentation ... See more keywords