- UPSpace Home
- →
- Natural and Agricultural Sciences
- →
- Food Science
- →
- Browsing Food Science by Subject
JavaScript is disabled for your browser. Some features of this site may not work without it.
Browsing Food Science by Subject "Lactic acid bacteria (LAB)"
Now showing items 1-4 of 4
-
(MDPI, 2023-01)Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory ...
-
(Wageningen Academic Publishers, 2017)Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the ...
-
(Taylor and Francis, 2019)Consumption of fumonisin-contaminated foods has a negative influence on the health of humans (carcinogen; oesophageal cancer in Eastern Cape in South Africa). Lactic acid bacteria (LAB) have emerged as a promising natural ...
-
(Elsevier, 2023-02)Fermented foods are an integral part of the diet for many communities in Africa. The fermentation of maize is characterized by an improved nutrient content/bioavailability and the presence of bioactive compounds which are ...
Now showing items 1-4 of 4