| [1] |
Bujna E, Nikoletta Annamária Farkas, Tran A M, et al. Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains[J]. Food Science and Biotechnology,2018,27(2):1−8.
|
| [2] |
Adkison E C, Biasi W B, Bikoba V, et al. Effect of canning and freezing on the nutritional content of apricots[J]. Journal of Food Science,2018,83(4-6):1757−1761.
|
| [3] |
Le Bourvellec C, Gouble B, Bureau S, et al. Impact of canning and storage on apricot carotenoids and polyphenols[J]. Food Chemistry,2017,240:615−625.
|
| [4] |
Tuorila H, Cardello A V. Consumer responses to an off-flavor in juice in the presence of specific health claims[J]. Food Quality & Preference,2002,13(7−8):561−569.
|
| [5] |
Cagno R D, Coda R, Angelis M D, et al. Exploitation of vegetables and fruits through lactic acid fermentation[J]. Food Microbiology,2013,33(1):1−10. doi: 10.1016/j.fm.2012.09.003
|
| [6] |
Cagno R D, Minervini G, Rizzello C G, et al. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies[J]. Food Microbiology,2011,28(5):1062−1071. doi: 10.1016/j.fm.2011.02.011
|
| [7] |
Fonteles T V, Costa M G M, Jesus, Ana Laura Tibério, et al. Optimization of the fermentation of cantaloupe juice by Lactobacillus casei NRRL B-442[J]. Food & Bioprocess Technology,2012,5(7):2819−2826.
|
| [8] |
Shubhada N, Rudresh D L, Jagadeesh S L, et al. Fermentation of pomegranate juice by lactic acid bacteria[J]. International Journal of Current Microbiology and Applied Sciences,2018,7(8):4160−4173.
|
| [9] |
Pereira A L F, Maciel T C, Rodrigues S. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei[J]. Food Research International,2011,44(5):1276−1283. doi: 10.1016/j.foodres.2010.11.035
|
| [10] |
Costa M G M, Fonteles T V, Ana Laura Tibério De Jesus, et al. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability[J]. Food Chemistry,2013,139:261−266. doi: 10.1016/j.foodchem.2013.01.059
|
| [11] |
Nam Jo Kim, Hye Lim Jang, Kyung Young Yoon. Potato juice fermented withLactobacillus casei as a probiotic functional beverage[J]. Food Science & Biotechnology,2012,21:1301−1307.
|
| [12] |
Kim S M, Um B H. Evaluation of the antioxidant activity of phenolic compounds among blueberry cultivars by HPLC-ESI/MS and on-line HPLC-ABTS system[J]. Journal of Medicinal Plant Research,2010,5(20):5008−5016.
|
| [13] |
Septembre-Malaterre A, Remize F, Poucheret P. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation[J]. Food Research International,2017,104:86−99.
|
| [14] |
Rodriguez H, Landete J M, Rivas B D L, et al. Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T[J]. Food Chemistry,2008,107(4):1393−1398. doi: 10.1016/j.foodchem.2007.09.067
|
| [15] |
Adyanthaya I, Kwon Y I, Apostolidis E, et al. Apple postharvest preservation is linked to phenolic content and superoxide dismutase activity[J]. Journal of Food Biochemistry,2010,33(4):535−556.
|
| [16] |
Kumar S, Jain V, Malhotra S P. Superoxide dismutase from Zizyphus mauritiana Lamk. : Characterization and stability as a function of temperature and pH[J]. Journal of Food Biochemistry,2011,35(5):1407−1412. doi: 10.1111/j.1745-4514.2010.00460.x
|
| [17] |
Chidi B S, Rossouw D, Buica A S, et al. Determining the impact of industrial wine yeast strains on organic acid production under white and red wine-like fermentation conditions[J]. South African Journal for Enology & Viticulture,2015,36(3):316−327.
|
| [18] |
Lucio O, Pardo I, Heras, José María, et al. Influence of yeast strains on managing wine acidity using Lactobacillus plantarum[J]. Food Control,2018,92:471−478. doi: 10.1016/j.foodcont.2018.05.027
|
| [19] |
Knoll C, Fritsch S, Schnell S, et al. Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines[J]. LWT - Food Science and Technology,2011,44(10):2077−2086. doi: 10.1016/j.lwt.2011.05.009
|
| [20] |
Mónica Herrero, Estefanía Noriega, Luis A García, et al. Influence of a malolactic starter on the quality of the cider produced on an industrial scale[J]. European Food Research and Technology,2005,221(1−2):168−174. doi: 10.1007/s00217-005-1134-3
|
| [21] |
Matejčeková Z, Soltészová F, Ača P, et al. Application of Lactobacillus plantarum in functional products based on fermented buckwheat[J]. Journal of Food Science,2018,83:1053−1062. doi: 10.1111/1750-3841.14090
|
| [22] |
Mohamad N L, Kamal S M M, Mokhtar M N, et al. Dynamic mathematical modelling of reaction kinetics for xylitol fermentation using Candida tropicalis[J]. Biochemical Engineering Journal,2016,111:10−17. doi: 10.1016/j.bej.2016.02.017
|
| [23] |
Laopaiboon L, Phukoetphim N, Laopaiboon P. Logistic function and modified Gompertz models for batch ethanol fermentation kinetics from sweet sorghum juice under high gravity condition[J]. New Biotechnology,2016,33:S86−S87.
|
| [24] |
熊亚, 李敏杰, 姜少娟. 芒果酒发酵动力学模型及抗氧化性研究[J]. 食品工业科技,2019,40(3):7−12.
|
| [25] |
Wibowo D, Fleet G H, Lee T H, et al. Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenos[J]. Journal of Applied Bacteriology,2010,64(5):421−428.
|
| [26] |
Adamberg K, Kask S, Laht T M, et al. The effect of temperature and pH on the growth of lactic acid bacteria: A pH-auxostat study[J]. International Journal of Food Microbiology,2003,85(1-2):171−183. doi: 10.1016/S0168-1605(02)00537-8
|
| [27] |
Hood S K, Zoitola E A. Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells[J]. Journal of Food Science,2010,53(5):1514−1516.
|
| [28] |
Chick H, Shin H S, Ustunol Z. Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey[J]. Journal of Food Science,2010,66(3):478−481.
|
| [29] |
|
DownLoad: