Fermented Fruits and Vegetables of Asia : A Potential Source of Probiotics
المؤلفون المشاركون
Anandharaj, Marimuthu
Swain, Manas Ranjan
Ray, Ramesh Chandra
Parveen Rani, Rizwana
المصدر
Biotechnology Research International
العدد
المجلد 2014، العدد 2014 (31 ديسمبر/كانون الأول 2014)، ص ص. 1-19، 19ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2014-06-16
دولة النشر
مصر
عدد الصفحات
19
التخصصات الرئيسية
الموضوعات
الملخص EN
As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries.
However, several fermented fruits and vegetables products (Sauerkraut, Kimchi, Gundruk, Khalpi, Sinki, etc.) have a long history in human nutrition from ancient ages and are associated with the several social aspects of different communities.
Among the food items, fruits and vegetables are easily perishable commodities due to their high water activity and nutritive values.
These conditions are more critical in tropical and subtropical countries which favour the growth of spoilage causing microorganisms.
Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including nutritive value and flavours, and reduces toxicity.
Fermented fruits and vegetables can be used as a potential source of probiotics as they harbour several lactic acid bacteria such as Lactobacillus plantarum, L.
pentosus, L.
brevis, L.
acidophilus, L.
fermentum, Leuconostoc fallax, and L.
mesenteroides.
As a whole, the traditionally fermented fruits and vegetables not only serve as food supplements but also attribute towards health benefits.
This review aims to describe some important Asian fermented fruits and vegetables and their significance as a potential source of probiotics.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Swain, Manas Ranjan& Anandharaj, Marimuthu& Ray, Ramesh Chandra& Parveen Rani, Rizwana. 2014. Fermented Fruits and Vegetables of Asia : A Potential Source of Probiotics. Biotechnology Research International،Vol. 2014, no. 2014, pp.1-19.
https://search.emarefa.net/detail/BIM-457384
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Swain, Manas Ranjan…[et al.]. Fermented Fruits and Vegetables of Asia : A Potential Source of Probiotics. Biotechnology Research International No. 2014 (2014), pp.1-19.
https://search.emarefa.net/detail/BIM-457384
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Swain, Manas Ranjan& Anandharaj, Marimuthu& Ray, Ramesh Chandra& Parveen Rani, Rizwana. Fermented Fruits and Vegetables of Asia : A Potential Source of Probiotics. Biotechnology Research International. 2014. Vol. 2014, no. 2014, pp.1-19.
https://search.emarefa.net/detail/BIM-457384
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-457384
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر