Processing and storage of lye-treated carrots fermented by a mixed starter culture

International Journal of Food Microbiology

Volumn 35, Issue 1, 1997, Pages 83-90

  Montaño, Alfredo ^a   Sánchez, Antonio H ^a   Rejano, Luis ^a   De Castro, A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carrots; Fermentation; Lactobacillus; Lye treatment; Saccharomyces

Indexed keywords

ACETIC ACID; ALCOHOL; ALKALI; ALPHA CAROTENE; BENZOIC ACID; BETA CAROTENE; CARBON; CAROTENOID; FRUCTOSE; GLUCOSE; LACTIC ACID; MALIC ACID; MANNITOL; SODIUM CHLORIDE; SORBIC ACID; SUCROSE;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; CARROT; COLOR; CONTROLLED STUDY; FERMENTATION; FOOD PROCESSING; FOOD STORAGE; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; NONHUMAN; PASTEURIZATION; PRESERVATION; SACCHAROMYCES CEREVISIAE; TEMPERATURE;

EID: 0342618725     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(96)01232-9     Document Type: Article

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