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A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentation
Basella rubra fruit juice with a total soluble solids content of 5 to 9 (0)Brix was fermented using the wine yeast Saccharomyces cerevisiae. An 87.5 % of conversion of fermentable sugar was achieved. The TSS ((0)Brix) reduced from 0.60 (0)Brix to 0.17 (0)Brix (71.67 % decrease in TSS) upon performin...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397338/ https://ncbi.nlm.nih.gov/pubmed/25892806 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1335-5 |
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