| Literature DB >> 25300190 |
Ravish Bhat1, Lakshminarayana Chikkanayakanahalli Suryanarayana1, Karunakara Alageri Chandrashekara1, Padma Krishnan1, Anil Kush1, Puja Ravikumar2.
Abstract
Sixteen hour fermentation of the white flesh raw guava Lucknow 49 cultivar using Lactobacillus plantarum NCIM 2912 was taken up for enhancing the antioxidant potential. The fermented guava product with high antioxidant potential, total phenolic content and short and medium chain fatty acids can be used as functional food.Entities:
Keywords: Antioxidant activity; Fermentation; Fermented guava product; Functional foods; Phenolic content; Psidium guajava L.
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Year: 2014 PMID： 25300190 DOI： 10.1016/j.jbiosc.2014.09.007
Source DB: PubMed Journal: J Biosci Bioeng ISSN： 1347-4421 Impact factor: 2.894