Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

LWT

Volumn 75, Issue , 2017, Pages 453-459

  Panda, Sandeep K ^a   Behera, Sunil K ^a   Witness Qaku, X ^a   Sekar, Sudarshan ^a   Ndinteh, Derek T ^a   Nanjundaswamy, H M ^a   Ray, Ramesh C ^b   Kayitesi, Eugenie ^a  

^a UNIVERSITY OF JOHANNESBURG   (South Africa)

^b Central Tuber Crops Research Institute Bhubaneswar   (India)

Author keywords

Lactobacillus fermentum; Prickly pears; Probiotic fermentation; Sensory evaluation

Indexed keywords

ASCORBIC ACID; DISINTEGRATION; FERMENTATION; FRUIT JUICES; FRUITS; INFRARED SPECTROSCOPY; LACTIC ACID; PHENOLS; SENSORY ANALYSIS; SOIL CONDITIONERS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; LACTOBACILLUS FERMENTUM; OVERALL ACCEPTABILITY; PREPARATION TECHNOLOGY; PRICKLY PEAR; PROBIOTIC FERMENTATIONS; SCAVENGING ACTIVITIES; SENSORY CHARACTERISTICS;

PROBIOTICS;

EID: 84988457032     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.09.026     Document Type: Article

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