Browsing Food Science by Subject "Lactobacillus plantarum"

Now showing items 1-2 of 2

Effects of different souring methods on the protein quality and iron and zinc bioaccessibilities of non-alcoholic beverages from sorghum and amaranth

Adeyanju, Adeyemi A.; Kruger, Johanita; Taylor, J.R.N. (John Reginald Nuttall); Duodu, Kwaku Gyebi (Wiley, 2019-03)

Souring by lactic acid fermentation and lactic acid acidification as well as inclusion of amaranth were explored as ways of improving the protein quality and iron and zinc bioaccessibilities of non‐alcoholic sorghum‐based ...
Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

Dawlal, Pranitha; Brabet, C.; Thantsha, Mapitsi Silvester; Buys, E.M. (Elna Maria) (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 ...

Now showing items 1-2 of 2

Search UPSpace