The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)
Abstract
Fermentation with lactic acid bacteria (LAB) offers a natural means to modify technological and nutritional properties of foods and food ingredients. This study explored the impact of fermentation with different exopolysaccharide (EPS) producing LAB on rheological, chemical and sensory properties of …
Keywords
National Center for Biotechnology Information
NCBI
NLM
MEDLINE
humans
pubmed abstract
nih
national institutes of health
national library of medicine
research support
non-u.s. gov't
polysaccharides
bacterial / metabolism
food microbiology / methods*
fermentation*
pmid:26001525
doi:10.1016/j.ijfoodmicro.2015.04.031
riikka juvonen
kaisu honkapää
raija lantto
daucus carota / chemistry
daucus carota / microbiology*
food analysis
food handling / methods*
lactobacillales / metabolism*
rheology
sensation
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270333
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270333
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