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. Guglielmetti
Primo
;
D. Mora
Ultimo
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 acid
Università degli Studi di Milano
EP1985191
EP07008593.1
29-ott-2008
Settore AGR/16 - Microbiologia Agraria
http://v3.espacenet.com/publicationDetails/biblio?CC=EP&NR=1985191A1&KC=A1&FT=D&date=20081029&DB=EPODOC&locale=en_EP
Preparation of polyfunctional fermented food products / S. Guglielmetti, D. Mora.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/44943
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