Solid-state fermentation of silybum marianum l. seeds used as additive to increase the nutritional value of wheat bread

Food Technology and Biotechnology

Volumn 51, Issue 4, 2013, Pages

  Juodeikiene, Grazina ^a   Cizeikiene, Dalia ^a   Ceskeviciute, Vaida ^a   Vidmantiene, Daiva ^a   Basinskiene, Loreta ^a   Akuneca, Ieva ^b   Stankevicius, Mantas ^b   Maruska, Audrius ^b   Bartkiene, Elena ^c   Ragazinskiene, Ona ^b   Petrauskas, Algimantas ^d  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b VYTAUTAS MAGNUS UNIVERSITY   (Lithuania)

^c LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^d Prof Kazimieras Barsauskas Ultrasound Research Institute   (Lithuania)

Author keywords

Antioxidant activity; Flavonoids; Flavour compounds; Lactic acid bacteria; Phenolic compounds; Silybum marianum L.; Solid state fermentation; Ultrasound

Indexed keywords

ANTI-OXIDANT ACTIVITIES; LACTIC ACID BACTERIA; PHENOLIC COMPOUNDS; SILYBUM MARIANUM; SOLID-STATE FERMENTATION;

BACTERIA; CARBON DIOXIDE; FERMENTATION; FLAVONOIDS; FLAVOR COMPOUNDS; FOOD PRODUCTS; LACTIC ACID; MICROBIOLOGY; PLANTS (BOTANY); SUPERCRITICAL FLUID EXTRACTION; ULTRASONICS; VOLATILE ORGANIC COMPOUNDS;

SEED;

EID: 84893419378     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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