Journal ArticleDOI
Exploitation of vegetables and fruits through lactic acid fermentation
TLDR
The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed and several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix.About:
This article is published in Food Microbiology.The article was published on 2013-02-01. It has received 439 citations till now. The article focuses on the topics: Lactic acid fermentation & Fermentation.read more
Citations
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Contribution of diet to the composition of the human gut microbiota.
Daniela Graf,Raffaella Di Cagno,Frida Fåk,Harry J. Flint,Margareta Nyman,Maria Saarela,Bernhard Watzl +6 more
TL;DR: The aim of this review is to summarize the recently published evidence from human in vivo studies on the gut microbiota-modulating effects of diet and highlight the problems faced by scientists in this fast-developing field of research, and the need for high-quality, large-scale human dietary intervention studies.
Journal ArticleDOI
Antioxidants: Characterization, natural sources, extraction and analysis
Mircea Oroian,Isabel Escriche +1 more
TL;DR: In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols.
Journal ArticleDOI
Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.
TL;DR: Interactions between ingested fermented food, intestinal microbiota and their correlations to metabolomics profiles and health represent an important perspective deserving to be further explored.
Journal ArticleDOI
Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics
TL;DR: This review aims to describe some important Asian fermented fruits and vegetables and their significance as a potential source of probiotics.
Journal ArticleDOI
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
Emmanuel Kwaw,Yongkun Ma,William Tchabo,Maurice Tibiru Apaliya,Meng Wu,Augustina Sackle Sackey,Lulu Xiao,Haroon Elrasheid Tahir +7 more
TL;DR: Investigation of lactic acid bacteria strains on color properties, phenolic profile and antioxidant activities of mulberry juice showed that lactic Acid fermentation impacted on the color of the juice.
References
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Journal ArticleDOI
Microbiology of the Phyllosphere
Steven E. Lindow,Maria T. Brandl +1 more
TL;DR: The above-ground parts of plants are normally colonized by a variety of bacteria, yeasts, and fungi, which can be isolated from within plant tissues, but many more are recovered from the surfaces of healthy plants.
Journal ArticleDOI
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Frédéric Leroy,Luc De Vuyst +1 more
TL;DR: New starter cultures of lactic acid bacteria with an industrially important functionality are being developed that can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages.
Book
Microbiology of Fermented Foods
TL;DR: This book discussesFermented Protein Foods in the Orient: Shoyu and Miso in Japan, and potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods.
Journal ArticleDOI
Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies
TL;DR: A meta-analysis of prospective cohort studies demonstrates that increased consumption of fruit and vegetables from less than 3 to more than 5 servings/day is related to a 17% reduction in CHD risk, whereas increased intake to 3–5 servings/ day is associated with a smaller and borderline significant reduction inCHD risk.
Book
Handbook of indigenous fermented foods
TL;DR: Introduction to indigenous fermentation foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes indigenous fermented foods involving an acid fermentation preserving and enhancing organoleptic and nutritional qualities of fresh foods indigenous fermented Foods involving an alkaline fermentation.
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Lactic acid bacteria as functional starter cultures for the food fermentation industry
Frédéric Leroy,Luc De Vuyst +1 more