Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice
Author:
Affiliation:
1. School of Food Science Shihezi University Shihezi PR China
2. Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science Hubei university of arts and sciences Xiangyang PR China
Funder
Xinjiang Production and Construction Corps Innovation Team Building Projects in Key Areas
Projects of Innovation and Development Pillar Program for Key Industries in Southern Xinjiang of Xinjiang Production and Construction Corps
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14095
Reference56 articles.
1. Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms
2. Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture
3. Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria
4. Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices
5. A feasibility study ofLactobacillus plantarumin fruit powders after processing and storage
Cited by 47 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Investigation on the nutrient and quality features of jujube juice fermented by selected Lactobacillus acidophilus 6074;Food Bioscience;2024-02
2. Effects of low-temperature storage on the aroma composition and quality of Golden Empress Hami melons: A transcriptomic and metabolomic analysis;Food Bioscience;2024-02
3. The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream;Food Science & Nutrition;2024-01-09
4. Fermented Foods: Harnessing Their Potential to Modulate The Microbiota-Gut-Brain Axis for Mental Health;Neuroscience & Biobehavioral Reviews;2024-01
5. Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS;Frontiers in Nutrition;2023-09-07
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3