TY - CHAP
T1 - Effect of Fermentation on Phenolic Composition and Antioxidant Capacity of Blackcurrant Juice using Lactobacillus with Different ß-Glucosidase Activities
AU - Kowalski, Rebecca
AU - Miller, Michale J.
AU - Jawde, Diala
AU - Xie, Zifan
AU - Gonzalez De Mejia, Elvira
N1 - This study was supported by the USDA National Institute of Food and Agriculture, Hatch project 1014457. The blackcurrant cultivars examined in this study were kindly provided by Dr. Bruce Branham and Eric Wolske from the Department of Crop Sciences at the University of Illinois. We gratefully acknowledge Michael Paulsmeyer and Khushi Agarwal for their technical support, Donna Kowalski for her statistical support, and the company Probi for providing the bacteria strains.
PY - 2022
Y1 - 2022
N2 - Chemistry of Increasingly Popular Fermented Foods. Hispanic food continues to be popular in the cuisine in many countries, and food chemists have conducted a wide variety of studies on different characteristics. Following up on two previous volumes (946 and 1109), this volume focuses on fermented foods. Articles review beverages (including those from agave, corn, pineapple, vanilla, zarzaparrilla) and other foods (including agave sap, black beans, blackcurrants, cheese, and kefir). Food researchers, food processors, and those who wish to learn more about the chemistry of Hispanic foods will find this unique volume useful.
AB - Chemistry of Increasingly Popular Fermented Foods. Hispanic food continues to be popular in the cuisine in many countries, and food chemists have conducted a wide variety of studies on different characteristics. Following up on two previous volumes (946 and 1109), this volume focuses on fermented foods. Articles review beverages (including those from agave, corn, pineapple, vanilla, zarzaparrilla) and other foods (including agave sap, black beans, blackcurrants, cheese, and kefir). Food researchers, food processors, and those who wish to learn more about the chemistry of Hispanic foods will find this unique volume useful.
UR - http://www.scopus.com/inward/record.url?scp=85129004676&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85129004676&partnerID=8YFLogxK
U2 - 10.1021/bk-2022-1406.ch007
DO - 10.1021/bk-2022-1406.ch007
M3 - Chapter
AN - SCOPUS:85129004676
T3 - ACS Symposium Series
SP - 91
EP - 113
BT - ACS Symposium Series
A2 - Tunick, Michael H.
A2 - de Meji´a, Elvira González
PB - American Chemical Society
ER -