Fruit and vegetable juice fermentation with Bifidobacteria
نویسندگان
چکیده
منابع مشابه
Chemical characterization of tomato juice fermented with bifidobacteria.
The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 degrees C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis were inoculated in tomato juice and kept at 35 to 37 degrees C for up to 6 h. Fructooligosacc...
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The authors investigated the relation between children's pulmonary function and intake of fruits, vegetables, juices, and vitamins A, C, and E by examining cross-sectional data from 2,566 children in the Children's Health Study collected during 1997-1998. Low total vitamin C intake (< or =10th percentile) was associated with deficits in forced vital capacity for both boys and girls and with def...
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Introduction: The quality of fresh produce has traditionally been based on external characteristics of size, color, and absence of surface defects. Fruit and vegetable breeders selected for color, size, disease resistance, yield and other easily quantified horticultural traits. Because flavor and texture characteristics were not a part of the selection process, improvements in these quality att...
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OBJECTIVES This article focuses on associations between the frequency of fruit and vegetable consumption and other health-related behaviours or conditions, including physical activity, smoking, obesity and alcohol-dependence. DATA SOURCE The data are from the first half of cycle 1.1 of the Canadian Community Health Survey, collected from September 2000 through February 2001. ANALYTICAL TECH...
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BACKGROUND/AIM Microcirculation in the dermis of the skin is important for nutrient delivery to this tissue. In this study, the effects of a micronutrient concentrate (Juice Plus+®; 'active group'), composed primarily of fruit and vegetable juice powder, on skin microcirculation and structure were compared to placebo. STUDY DESIGN/METHODS This 12-week study had a monocentric, double-blind pla...
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2014
ISSN: 0139-3006,1588-2535
DOI: 10.1556/aalim.2014.4444