Lactic acid fermentation of β-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice

Plant Foods for Human Nutrition

Volumn 62, Issue 2, 2007, Pages 65-70

  Panda, Smita H ^a   Ray, Ramesh C ^a  

^a Central Tuber Crops Research Institute Bhubaneswar   (India)

Author keywords

Fermentation; Lactic acid; Lacto juice; Sweet potato

Indexed keywords

BETA CAROTENE; LACTIC ACID; VITAMIN;

ARTICLE; BACTERIAL COUNT; BEVERAGE; CHEMISTRY; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; PH; PRINCIPAL COMPONENT ANALYSIS; SWEET POTATO; TASTE;

BETA CAROTENE; BEVERAGES; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; IPOMOEA BATATAS; LACTIC ACID; LACTOBACILLUS PLANTARUM; PRINCIPAL COMPONENT ANALYSIS; TASTE; VITAMINS;

IPOMOEA BATATAS; LACTOBACILLUS PLANTARUM;

EID: 34447559987     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-007-0043-y     Document Type: Article

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