The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

Clicks: 310
ID: 270333
2015
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Emerging

Ranked #32 of 417 articles by views in International journal of food microbiology

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 417 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
Fermentation with lactic acid bacteria (LAB) offers a natural means to modify technological and nutritional properties of foods and food ingredients. This study explored the impact of fermentation with different exopolysaccharide (EPS) producing LAB on rheological, chemical and sensory properties of …
Reference Key
r2015internationalthe Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Juvonen R;Honkapää K;Maina NH;Shi Q;Viljanen K;Maaheimo H;Virkki L;Tenkanen M;Lantto R;;
Journal International journal of food microbiology
Year 2015
DOI
DOI not found
URL
https://www.ncbi.nlm.nih.gov/pubmed/26001525
Keywords
National Center for Biotechnology Information NCBI NLM MEDLINE humans pubmed abstract nih national institutes of health national library of medicine research support non-u.s. gov't polysaccharides bacterial / metabolism food microbiology / methods* fermentation* pmid:26001525 doi:10.1016/j.ijfoodmicro.2015.04.031 riikka juvonen kaisu honkapää raija lantto daucus carota / chemistry daucus carota / microbiology* food analysis food handling / methods* lactobacillales / metabolism* rheology sensation

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.