Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties

Journal of Food Science and Technology

Volumn 55, Issue 2, 2018, Pages 619-629

  Shukla, Shruti ^a   Park, Juyeon ^b   Park, Jung Hyun ^b   Lee, Jong Suk ^c   Kim, Myunghee ^b  

^a Dongguk University   (South Korea)

^b Yeungnam University   (South Korea)

^c Taegu Science University   (South Korea)

Author keywords

Fermentation; Lotus root; Microbiological analysis; Nutritional analysis; Physicochemical analysis

Indexed keywords

BACILLUS CEREUS; BACTERIA; BACTERIOLOGY; BIOMATERIALS; ESCHERICHIA COLI; FERMENTATION;

LOTUS ROOT; MICROBIOLOGICAL ANALYSIS; MICROBIOLOGICAL SAFETY; NUTRITIONAL ANALYSIS; PHYSICO-CHEMICAL ANALYSIS; PHYSICOCHEMICAL PROPERTY; STAPHYLOCOCCUS AUREUS; TOTAL PROTEIN CONTENTS;

FOOD SAFETY;

EID: 85035782483     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2971-3     Document Type: Article

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