Selection of LAB strains for fermented red beet juice production

European Food Research and Technology

Volumn 218, Issue 2, 2004, Pages 184-187

  Baráth, Ágnes ^a   Halász, Anna ^a   Németh, Edina ^a   Zalán, Zsolt ^a  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

Betalains; Biogenic amines; Hydrogen peroxide; Lactic acid; Lactic acid bacteria

Indexed keywords

AMINES; BACTERIA; CARBOXYLIC ACIDS; FERMENTATION; HYDROGEN PEROXIDE; PH EFFECTS; REDUCTION; SYNTHESIS (CHEMICAL);

BETALAINS; BIOGENIC AMINES; ENZYME TREATMENTS; LACTIC ACID BACTERIA;

FRUIT JUICES;

AMINES; BACTERIA; CONCENTRATION; FERMENTATION; HYDROGEN PEROXIDE; LACTIC ACID; MACERATION; SYNTHESIS;

BETA VULGARIS SUBSP. VULGARIS;

EID: 21244503184     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0832-y     Document Type: Article

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