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Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew 'Cheese' Product Using a Quinoa-Based Rejuvelac Starter Culture.
Chen, Jennifer M; Al, Kait F; Craven, Laura J; Seney, Shannon; Coons, Margaret; McCormick, Heather; Reid, Gregor; O'Connor, Colleen; Burton, Jeremy P.
Afiliação
  • Chen JM; Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada.
  • Al KF; Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada.
  • Craven LJ; Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada.
  • Seney S; Lawson Health Research Institute, 268 Grosvenor Street, London, ON N6C 2R5, Canada.
  • Coons M; Nuts for Cheese, London ON, N5V 3K4, Canada.
  • McCormick H; Nuts for Cheese, London ON, N5V 3K4, Canada.
  • Reid G; Department of Microbiology and Immunology, Schulich School of Medicine, Western University, London, ON N6A 5C1, Canada.
  • O'Connor C; Lawson Health Research Institute, 268 Grosvenor Street, London, ON N6C 2R5, Canada.
  • Burton JP; Department of Surgery, Western University, London, ON N6A 4V2, Canada.
Nutrients ; 12(3)2020 Feb 28.
Article em En | MEDLINE | ID: mdl-32121191
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alérgenos / Queijo / Chenopodium quinoa / Anacardium / Fermentação / Microbiologia de Alimentos / Fenômenos Fisiológicos da Nutrição Limite: Humans Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alérgenos / Queijo / Chenopodium quinoa / Anacardium / Fermentação / Microbiologia de Alimentos / Fenômenos Fisiológicos da Nutrição Limite: Humans Idioma: En Ano de publicação: 2020 Tipo de documento: Article