Fermentation of whole apple juice using lactobacillus acidophilus for potential dietary management of hyperglycemia, hypertension, and modulation of beneficial bacterial responses

Journal of Food Biochemistry

Volumn 36, Issue 6, 2012, Pages 718-738

  Ankolekar, Chandrakant ^a   Johnson, Kevin ^a   Pinto, Marcia ^a   Johnson, David ^a   Labbe, Ronald G ^a   Greene, Duane ^b   Shetty, Kalidas ^a  

^a Chenoweth Laboratory   (United States)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIC PH; ANGIOTENSIN-CONVERTING ENZYME; APPLE JUICE; BIFIDOBACTERIUM LONGUM; DIETARY MANAGEMENT; GLUCOSIDASE; HELICOBACTER PYLORI; IN-VITRO; INHIBITORY ACTIVITY; LACTOBACILLUS ACIDOPHILUS; PROBIOTICS; PROLINE DEHYDROGENASE; SOLUBLE PHENOLICS;

AMINO ACIDS; BACILLI; FREE RADICALS; FRUIT JUICES;

PHENOLS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; HELICOBACTER PYLORI; LACTOBACILLUS ACIDOPHILUS; MALUS X DOMESTICA;

EID: 84870521822     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00596.x     Document Type: Article

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