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Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot

This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content,...

Ful tanımlama

Kaydedildi:
Asıl Yazarlar: Emilia Janiszewska-Turak, Anna Wierzbicka, Katarzyna Rybak, Katarzyna Pobiega, Alicja Synowiec, Łukasz Woźniak, Urszula Trych, Andrzej Krzykowski, Anna Gramza-Michałowska
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2024-10-01
Seri Bilgileri:Molecules
Konular:
lactic acid fermentation
beetroot
<i>Beta vulgaris</i> L.
betalains
salt addition
Online Erişim:https://www.mdpi.com/1420-3049/29/20/4803
Etiketler: Etiketle
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