Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf‐Life of Fermented Foods
SS Behera, RC Ray, N Zdolec - BioMed research international, 2018 - Wiley Online Library
Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most
studied species extensively used in food industry as probiotic microorganism and/or …
studied species extensively used in food industry as probiotic microorganism and/or …
GC-MS Characterization of Unsweetened and Sweetened “Kunun-zaki” Beverage and Pulp
EE Efiong, JM Nwaedozie… - Asian Food …, 2020 - science.sdpublishers.org
Aims: To characterize unsweetened and sweetened “kunun-zaki” drink/pulp using GC-MS.
Study Design: The experimental groups were divided into four: unsweetened “kunun-zaki” …
Study Design: The experimental groups were divided into four: unsweetened “kunun-zaki” …
Traditional fermented rice beverage enriched with zinc, calcium and iron
S Pandey, V Viswanathan - 2023 - nopr.niscpr.res.in
Fermentation is a processing method passed on to us by our ancestors. Today, their benefit
goes beyond preservation with the knowledge of probiotic organisms offering benefits to our …
goes beyond preservation with the knowledge of probiotic organisms offering benefits to our …
[PDF][PDF] Effects of Fermentation on Proximate and Anti-Nutritional Factors of Ogi Solid Waste.
TA Ajayeoba, I Fagbewesa, IJ Adeosun, OC Ogunbiyi - academia.edu
The fermentation of ogi is one of the oldest and cheapest biotechnological methods used in
reducing its antinutritional components and increasing its nutritional value. This study …
reducing its antinutritional components and increasing its nutritional value. This study …