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...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Łukasz Łopusiewicz, Emilia Drozłowska, Alicja Tarnowiecka-Kuca, Artur Bartkowiak, Kinga Mazurkiewicz-Zapałowicz, Piotr Salachna
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2020-08-01
סדרה:	Microorganisms
נושאים:	flaxseed oil cake vegan product cheese analogue functional foods antioxidant activity
גישה מקוונת:	https://www.mdpi.com/2076-2607/8/9/1266
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!