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[HTML][HTML] Beetroot ketchup as a stable carrier of potential probiotic Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii K4: A study on sensory attributes …
This research aimed to assess the viability of Lacticaseibacillus rhamnosus K3 and
Lactobacillus johnsonii K4 in beetroot ketchup during storage and simulated digestion to …
Lactobacillus johnsonii K4 in beetroot ketchup during storage and simulated digestion to …
Evaluation of Sensory and Functional Compounds in Fermented Lactarius deliciosus Mushrooms
K Venugopal, P Satora, E Bernaś - Journal of Food Processing …, 2024 - Wiley Online Library
The effects of pretreatment and the addition of probiotic bacteria on the functional properties
of fermented Lactarius deliciosus mushrooms were analyzed. Caps of L. deliciosus were …
of fermented Lactarius deliciosus mushrooms were analyzed. Caps of L. deliciosus were …
[PDF][PDF] Comparison of fermentation behaviors and properties of Naem-Hed supplemented with vegetables by spontaneous and controlled lactic acid fermentation
N Chomsri, K Manowan, U Tassanaudom, P Manochai - Technology - ijat-aatsea.com
Lactic acid bacteria (LAB) are widely used in the various fermentation processes with a
positive impact on unique sensory characteristics of food products and growth inhibition of …
positive impact on unique sensory characteristics of food products and growth inhibition of …