Since 2014
DEVELOPMENT OF VEGETABLE PUREES AND DRINKS BY LACTIC ACID FERMENTATION
New Knowledge Journal of Science
View Archive Info| Field | Value | |
| Title |
DEVELOPMENT OF VEGETABLE PUREES AND DRINKS BY LACTIC ACID FERMENTATION
|
|
| Creator |
Kraevska, At.; Food research and development institute - Plovdiv
Ivanova, P.; Food research and development institute - Plovdiv Andonova, St.; Food research and development institute - Plovdiv |
|
| Description |
The object of this work was to investigate the possibility for development of vegetable purees and drinks by lactic acid fermentation. It was found that by the direct lactic acid fermentation of Lb.plantarum strain 226/1 the vitamin composition of vegetable purees is preserved and the biological value is increased. Drinks, prepared from fermented vegetable purees were remarkable with the pleasant lactic acid taste, the sucrose-acid composition was stable and balanced and they can be used both in the rational and in the dietary nutrition.
|
|
| Publisher |
University of agribusiness and rural development - Plovdiv
|
|
| Contributor |
—
|
|
| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion — |
|
| Format |
application/pdf
|
|
| Identifier |
http://science.uard.bg/index.php/newknowledge/article/view/14
|
|
| Source |
New knowledge Journal of science; Vol 3, No 1 (2014): New knowledge Journal of Science
2367-4598 1314-5703 |
|
| Language |
eng
|
|
| Relation |
http://science.uard.bg/index.php/newknowledge/article/view/14/12
|
|