Optimisation of lactic acid fermentation of York cabbage for the development of potential probiotic products

International Journal of Food Science and Technology

Volumn 47, Issue 8, 2012, Pages 1605-1612

  Jaiswal, Amit K ^a   Gupta, Shilpi ^a   Abu Ghannam, Nissreen ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Antioxidant capacity; HPLC; Lactic acid bacteria; Polyphenols; Response surface methodology; York cabbage

Indexed keywords

ANTIOXIDANT CAPACITY; HPLC; LACTIC ACID BACTERIA; POLYPHENOLS; RESPONSE SURFACE METHODOLOGY; YORK CABBAGE;

LACTIC ACID; OPTIMIZATION; PHENOLS; POLYNOMIALS;

FERMENTATION;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; LACTOBACILLUS PLANTARUM;

EID: 84864016766     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03010.x     Document Type: Article

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