Research Progress on Fermentation Strategies, Biological Activities and Quality Improvements of Fermented Fruit and Vegetable Juices

被引：0
|
作者：
Sun, Xun [1 ]
Li, Fei [2 ]
Zhang, Yu [1 ]
Zhao, Jing [1 ]
Ge, Jianhua [3 ]
Li, Quanhong [1 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing,100083, China
[2] College of Life Science, Qingdao University, Qingdao,266071, China
[3] Huage Wugu Holding Co., Ltd., Cangzhou,061600, China
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 19期
关键词：
Compendex;
D O I：
10.13386/j.issn1002-0306.2022110298
中图分类号：
学科分类号：
摘要：
Fermentation
引用
收藏
页码：471 / 480
相关论文
共 50 条
  • [1] The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
    Saud, Shah
    Xiaojuan, Tang
    Fahad, Shah
    [J]. FOOD CHEMISTRY-X, 2024, 21
  • [2] PROGRESS IN THE FIELD OF FRUIT AND VEGETABLE JUICES
    不详
    [J]. FLUSSIGES OBST, 1980, 47 (05): : 196 - &
  • [3] Effects of fermentation on the quality characteristics and biological activities of citrus juices
    Akarca, Gokhan
    Baytal, Fatma
    [J]. PROCESS BIOCHEMISTRY, 2023, 130 : 634 - 644
  • [4] Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future
    Garcia, Cyrielle
    Guerin, Marie
    Souidi, Kaies
    Remize, Fabienne
    [J]. BEVERAGES, 2020, 6 (01): : 1 - 31
  • [5] Progress in Understanding the Effect and Action Mechanism of Ultrasound Processing on the Quality of Fruit and Vegetable Juices
    Gao R.
    Zhu J.
    Zhou W.
    You L.
    Wu L.
    Wu Z.
    [J]. Shipin Kexue/Food Science, 2022, 43 (07): : 326 - 338
  • [6] Research Progress on Bioactive Components and Functional Properties of Fruit and Vegetable Juice Fermented by Probiotics
    Wu, Caiyun
    Zhang, Xiaorong
    Xu, Huaide
    Lei, Hongjie
    [J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21 (12) : 323 - 334
  • [7] Tolerance of Lactobacillus to Organic Acids and Their Fermentation Performances in Fruit and Vegetable Juices
    Xie, Han
    Liu, Ruishan
    Zhang, Xiaojuan
    Feng, Jingyi
    Chai, Lijuan
    Lu, Zhenming
    Shi, Jinsong
    Xu, Zhenghong
    [J]. Shipin Kexue/Food Science, 2022, 43 (06): : 149 - 157
  • [8] In-Vitro Antioxidant and Antimicrobial Activities of Selected Fruit and Vegetable Juices and Fermented Dairy Products Commonly Consumed in Egypt
    Fouad, Mohamed T.
    Moustafa, Amr
    Hussein, Laila
    Romeilah, Ramy
    Gouda, Mostafa
    [J]. RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES, 2015, 6 (02): : 541 - 550
  • [9] Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains
    Mantzourani, Ioanna
    Nikolaou, Anastasios
    Kourkoutas, Yiannis
    Alexopoulos, Athanasios
    Dasenaki, Marilena
    Mastrotheodoraki, Artemis
    Proestos, Charalampos
    Thomaidis, Nikolaos
    Plessas, Stavros
    [J]. FOODS, 2024, 13 (07)
  • [10] The influence of high pressure processing on antimutagenic activities of fruit and vegetable juices
    Butz, P
    Edenharder, R
    Fister, H
    Tauscher, B
    [J]. FOOD RESEARCH INTERNATIONAL, 1997, 30 (3-4) : 287 - 291
12345