Pre-treatment of blends by microwave drying affected the amount of phenolic acids. Fermentation by L. lactis and K. lactis resulted in a pH decrease and an increase in titrable acidity. Fermentation of pre-treated blends can serve as strategy towards phenolic acids reduction.
The effect of pre-treatment and fermentation on novel platform foods properties based on side-stream products / A. Michalska-Ciechanowska, K. Masztalerz, J. Brzezowska, P. Nowicka, A. Wojdyło, D. Misic, M. Korzeniowska, R. Foschino, N. Mangieri, K. Lech, A. Figiel. ((Intervento presentato al 37. convegno EFFoST International Conference: Sustainable Food and Industry 4.0: Towards the 2030 Agenda tenutosi a Valencia nel 2023.
The effect of pre-treatment and fermentation on novel platform foods properties based on side-stream products
R. Foschino;N. Mangieri;
2023
Abstract
Pre-treatment of blends by microwave drying affected the amount of phenolic acids. Fermentation by L. lactis and K. lactis resulted in a pH decrease and an increase in titrable acidity. Fermentation of pre-treated blends can serve as strategy towards phenolic acids reduction.
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
