期刊文献

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage 收藏

细菌生存力，抗氧化剂稳定性，抗浓汤和洋葱类型的感觉特性通过存储期间使用益生菌起动器发酵

原文求助发布源

作者

Shayma T.G. Al-Sahlany [1]; Alaa K. Niamah [1]

作者单位

[1]Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq

关键词

Antioxidant; GC-MS; Antimutagenic; Fermentation onions; Probiotic;

关键词译文

抗氧化剂；GC-MS;抗催化剂；发酵洋葱；益生菌；

页码

901-916

DOI

10.1108/NFS-07-2021-0204

来源信息

Nutrition & Food Science ISSN：0034-6659, 2022年, 52卷, 6期, 901-916页

摘要

The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days.

摘要译文

这项研究的目的是评估细菌活性，抗氧化活性，抗氧化活性和发酵洋葱类型的感觉评估，在37°C下发酵后使用益生菌起动器24小时，并在冷藏剂中存储28天。

Shayma T.G. Al-Sahlany [1]; Alaa K. Niamah [1]. Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage[J]. Nutrition & Food Science, 2022,52(6): 901-916