Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9441727 | Food Microbiology | 2005 | 9 Pages |
Abstract
Lactic acid fermentation strongly improves iron solubility in carrot juice. The level of improvement was strain specific and related to the produced acids rather than a simple pH effect. Composition of carrot juice and addition of viscosity-reducing enzymes also contributed to this improvement. Our study suggests that carrot juice with high mineral availability may be achieved by fermentation using selected starter cultures, substrate and process.
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Authors
S.W. Bergqvist, A.-S. Sandberg, N.-G. Carlsson, T. Andlid,