The present invention relates to an antioxidant fermented food product obtainable by fermenting a food matrix with a high content of hydroxycinnamic acid derivatives, such as chlorogenic acid, in the presence of a microorganism of the Lactobacillus species having cinnamoyl esterase activity; in particular, the invention relates to a food product obtained from apple pulp and/or juice, milk, green tea and ascorbic acid
Preparation of polyfunctional fermented food products / S. Guglielmetti, D. Mora.
Preparation of polyfunctional fermented food products
S. GuglielmettiPrimo
;D. MoraUltimo
2008
Abstract
The present invention relates to an antioxidant fermented food product obtainable by fermenting a food matrix with a high content of hydroxycinnamic acid derivatives, such as chlorogenic acid, in the presence of a microorganism of the Lactobacillus species having cinnamoyl esterase activity; in particular, the invention relates to a food product obtained from apple pulp and/or juice, milk, green tea and ascorbic acidFile in questo prodotto:
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