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Lactic Acid-Fermented Vegetable Juices - Palatable and Wholesome Foods
Karovičová, J. and Kohajdová, Z. Lactic Acid-Fermented Vegetable Juices - Palatable and Wholesome Foods Chemical Papers, Vol.59, No. 2, 2005, 143-148
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Document type:
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Článok z časopisu / Journal Article |
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Collection:
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Chemical papers
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| Attached Files |
| Name |
Description |
MIMEType |
Size |
Downloads |
n592a143.pdf
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592a143.pdf |
application/pdf |
533.25KB |
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| Author(s) |
Karovičová, J.
Kohajdová, Z.
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| Title |
Lactic Acid-Fermented Vegetable Juices - Palatable and Wholesome Foods
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| Journal name |
Chemical Papers
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| Publication date |
2005
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| Year available |
2005
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| Volume number |
59
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| Issue number |
2
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| ISSN |
0366-6352
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| Start page |
143
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| End page |
148
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| Place of publication |
Poland
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| Publisher |
Versita
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| Collection year |
2005
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| Language |
english
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| Subject |
290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
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| Abstract/Summary |
This paper describes the manufacture procedure of lactic acid-fermented vegetable juices, nutritional aspects of lactic acid fermentation, and wholesome ejects of lactic acid bacteria that are used as starter cultures for preparation of lactic acid-fermented vegetable juices. The topic of antioxidants, sensory and biologically active compounds present in selected vegetables and current trends in manufacture of lactic acid-fermented juices are also discussed.
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