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Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation
- Source :
- Food Chemistry: X, Vol 13, Iss , Pp 100214- (2022)
- Publication Year :
- 2022
- Publisher :
- Elsevier, 2022.
-
Abstract
- To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, Streptococcus thermophilus was used to ferment jujube puree. The number of viable bacteria cells, physicochemical properties, phenolics profile and antioxidant capacity were analyzed, and their correlation were investigated. Streptococcus thermophilus exhibited a high growth capacity in jujube puree, and significantly (p
Details
- Language :
- English
- ISSN :
- 25901575
- Volume :
- 13
- Issue :
- 100214-
- Database :
- Directory of Open Access Journals
- Journal :
- Food Chemistry: X
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.4325dcebe97e4f4eb4b6086f43567bcc
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.fochx.2022.100214