Effect of Fermentation of Pomegranate Juice by Lactobacillus plantarum and Lactobacillus acidophilus on the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

Food Biotechnology

Volumn 27, Issue 1, 2013, Pages 1-13

  Mousavi, Zeinab E ^a   Mousavi, Seyed Mohammad ^a   Razavi, Seyed Hadi ^a   Hadinejad, Mehri ^a   Emam Djomeh, Zahra ^a   Mirzapour, Mojgan ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

anthocyanins; antioxidant activity; fermentation; Lactobacillus; pomegranate juice

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BACTERIAL FERMENTATIONS; DPPH RADICALS; GLUCOSE DEGRADATION; HEALTH BENEFITS; L. PLANTARUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; PELARGONIDIN; PHENOLIC COMPOUNDS; POMEGRANATE JUICES; PROBIOTIC BACTERIA; PROBIOTICS; STARTER CULTURES; VIABLE CELLS;

ANTHOCYANINS; BACILLI; CITRIC ACID; DEGRADATION; ELLAGIC ACID; FERMENTATION; FRUCTOSE; GLUCOSE; LACTIC ACID; PHENOLS;

PLANTS (BOTANY);

EID: 84873930258     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2012.724037     Document Type: Article

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