Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food

International Journal of Food Microbiology

Volumn 266, Issue , 2018, Pages 79-86

  Saubade, Fabien ^a   Hemery, Youna M ^a   Rochette, Isabelle ^a   Guyot, Jean Pierre ^a   Humblot, Christèle ^a  

^a UNIV MONTPELLIER   (France)

Author keywords

African food; Lactic acid fermentation; Nutrition; Pennisetum glaucum; Vitamin B9; Yeast

Indexed keywords

ACETIC ACID; ALCOHOL; FOLIC ACID; LACTIC ACID; WATER;

ARTICLE; COLONY FORMING UNIT; COOKING; DILUTION; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; FOOD WASHING; GRINDING; INOCULATION; KINETICS; LEACHING; NONHUMAN; PEARL MILLET; PH; ANALYSIS; BURKINA FASO; CHEMISTRY; FOOD CONTROL; FOOD HANDLING; METABOLISM; MICROBIOLOGY; PENNISETUM;

BURKINA FASO; COOKING; FERMENTATION; FERMENTED FOODS; FOLIC ACID; FOOD HANDLING; FOOD MICROBIOLOGY; PENNISETUM;

EID: 85034820797     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.11.015     Document Type: Article

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