Functional properties of some fermented fruit and vegetable products

Amr El-Sayed (u. a.)

ISBN 10: 3330040661 / ISBN 13: 9783330040663

Editore: LAP LAMBERT Academic Publishing, 2017

Functional properties of some fermented fruit and vegetable products | Amr El-Sayed (u. a.) | Taschenbuch | 132 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9783330040663 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Codice articolo 108561950

Riassunto:

There is a great demand for the vegetarian probiotic products, as an alternative to fermented dairy products. Probiotication may improve flavour, taste and extends the shelf-life of vegetarian juices with great regards to its high nutritional value. Therefore, the aim of this study was to evaluate the effect of using probiotic Lactic Acid Bacteria (LAB) cultures for the fermentation of carrot and tomato juices during cold storage (4±1oC) for 12 days.Probiotics are defined as a live microbial supplement, which beneficially affect the host by improving its intestinal microbial balance. Probiotic products available in the markets today, are usually in the form of fermented milks and yoghurts; however, with an increase in the consumer vegetarianism throughout the developed countries, there is also a demand for the vegetarian probiotic products. And, owing to health considerations, from the perspective of cholesterol in dairy products for the developed countries, and economic reasons for the developing countries, alternative raw materials for probiotics need to be searched. Considering the above mentioned facts cereals, legumes, fruits and vegetables may be potential media.

Dati bibliografici

Titolo: Functional properties of some fermented ...
Casa editrice: LAP LAMBERT Academic Publishing
Data di pubblicazione: 2017
Legatura: Taschenbuch
Condizione: Neu