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Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, <i>Penicillium camemberti</i> and <i>Geotrichum candidum</i>

This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold <i>Penicillium camemberti</i> (PC) and yeast <i>Geo...

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Principais autores: Łukasz Łopusiewicz, Emilia Drozłowska, Alicja Tarnowiecka-Kuca, Artur Bartkowiak, Kinga Mazurkiewicz-Zapałowicz, Piotr Salachna
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-08-01
coleção:Microorganisms
Assuntos:
flaxseed
oil cake
vegan product
cheese analogue
functional foods
antioxidant activity
Acesso em linha:https://www.mdpi.com/2076-2607/8/9/1266
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