Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity.

Chen, Hung-Yueh; Hsieh, Chang-Wei; Chen, Pin-Cheng; Lin, Shin-Pin; Lin, Ya-Fen; Cheng, Kuan-Chen

Chen, Hung-Yueh; Hsieh, Chang-Wei; Chen, Pin-Cheng; Lin, Shin-Pin; Lin, Ya-Fen; Cheng, Kuan-Chen.

Afiliação

Chen HY; Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan.
Hsieh CW; Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan.
Chen PC; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 404, Taiwan.
Lin SP; Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan.
Lin YF; School of Food Safety, Taipei Medical University, Taipei 11031, Taiwan.
Cheng KC; Department of Agronomy, National Taiwan University, Taipei 10617, Taiwan.

Molecules ; 26(18)2021 Sep 17.

Article em En | MEDLINE | ID: mdl-34577129

Assuntos

Pão; Fermentação; Farinha; Antioxidantes; Lactobacillales

Palavras-chave

Chenopodium formosanum; antioxidant; lactic acid bacteria; sourdough

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Fermentação / Farinha Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Taiwan País de publicação: Suíça

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