Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition-Reference-Cited by-同舟云学术

Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition

Published:2021-12 Issue: Volume:365 Page:130501
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hashemi Seyed Mohammad Bagher,Jafarpour Dornoush,Jouki Mohammad

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Assessment of antioxidant, anti-inflammatory, anti-cholinesterase and cytotoxic activities of pomegranate (Punica granatum) leaves;Bekir;Food and Chemical Toxicology,2013

4. Use of wild type or recombinant lactic acid bacteria as an alternative treatment for gastrointestinal inflammatory diseases: A focus on inflammatory bowel diseases and mucositis;Carvalho;Frontiers in Microbiology,2017

5. Improving anti-hyperglycemic and anti-hypertensive bioactive properties of Camu-Camu (Myriciaria dubia Mc.Vaugh) using lactic acid bacterial fermentation;Fujita;Process Biochemistry,2017

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