کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9903916 | 1546138 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Increasing natural food folates through bioprocessing and biotechnology
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Increasing natural food folates through bioprocessing and biotechnology Increasing natural food folates through bioprocessing and biotechnology](/preview/png/9903916.png)
چکیده انگلیسی
The present study summarises results on processing effects for folates obtained from an EU-funded folate project (QLK1-1999-00576). Yeast fermentation, malting, germination and Lactobacillus bacteria can be combined and further optimised to potentially enhance the folate content in bread, vegetables, dairy products and beer by 2-3 fold. Further research, exploration and development of folate producing lactic acid bacteria and yeast strains for food applications should be encouraged. Milling technologies can be further developed and by careful selection of raw materials and ingredients, food processing can be designed and optimised to increase folate content (and specific forms) using minimal processing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 16, Issues 6â7, JuneâJuly 2005, Pages 298-306
Journal: Trends in Food Science & Technology - Volume 16, Issues 6â7, JuneâJuly 2005, Pages 298-306
نویسندگان
Margaretha Jägerstad, Vieno Piironen, Caroline Walker, Gaspar Ros, Emilia Carnovale, Marie Holasova, Heinz Nau,