Functional properties of some fermented fruit and vegetable products

Language: English

Published by LAP LAMBERT Academic Publishing, 2017

3330040661 / 9783330040663

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…

Seller Inventory # 9783330040663

Title
Functional properties of some fermented fruit and vegetable products
Author
Amr El-Sayed
Publisher
LAP LAMBERT Academic Publishing
Publication year
2017
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3330040661
ISBN 13
9783330040663
Item weight
215 grams
Dimensions
220x150x9 mm

AHA-BUCH GmbH

Einbeck, Germany

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Shipping rates from Germany to U.S.A.

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