Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

International Journal of Food Microbiology

Volumn 163, Issue 2-3, 2013, Pages 184-192

  Filannino, Pasquale ^a   Azzi, Loubna ^b   Cavoski, Ivana ^b   Vincentini, Olimpia ^c   Rizzello, Carlo G ^a   Gobbetti, Marco ^a   Di Cagno, Raffaella ^a  

^a UNIVERSITY OF BARI   (Italy)

^b ISTITUTO AGRONOMICO MEDITERRANEO   (Italy)

^c ISTITUTO SUPERIORE DI SANITÀ   (Italy)

Author keywords

Antioxidants; Ellagic acid; Lactic acid bacteria; PBMC cells; Pomegranate

Indexed keywords

AMINO ACID; ELLAGIC ACID; FRUCTOSE; GAMMA INTERFERON; GLUCOSE; GRANULOCYTE COLONY STIMULATING FACTOR; INTERLEUKIN 10; INTERLEUKIN 12; INTERLEUKIN 13; INTERLEUKIN 17; INTERLEUKIN 2; INTERLEUKIN 4; INTERLEUKIN 5; INTERLEUKIN 6; LACTIC ACID; POMEGRANATE EXTRACT; REACTIVE OXYGEN METABOLITE; TRANSFORMING GROWTH FACTOR BETA; TUMOR NECROSIS FACTOR ALPHA; VOLATILE FATTY ACID;

ACIDIFICATION; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; CELL CULTURE; CONTROLLED STUDY; CYTOTOXICITY; FERMENTATION; FERMENTED PRODUCT; HUMAN; HUMAN CELL; IMMUNOASSAY; IMMUNOMODULATION; LACTOBACILLUS PLANTARUM; NONHUMAN; PERIPHERAL BLOOD MONONUCLEAR CELL; POLYMERASE CHAIN REACTION; POMEGRANATE JUICE; SENSORY ANALYSIS; SENSORY SYSTEM;

EID: 84876016246     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.03.002     Document Type: Article

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