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Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed
- Source :
- Food chemistry. 314
- Publication Year :
- 2019
-
Abstract
- This study aimed to investigate the effect of fermentation with Lactobacillus plantarum NCU137 on the nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed. The nutritional compounds, including free amino acid, free fatty acid, soluble dietary fiber and organic acids of fermented coix seed were significantly (p
- Subjects :
- 01 natural sciences
Analytical Chemistry
chemistry.chemical_compound
0404 agricultural biotechnology
Food science
Amino Acids
Furans
Coix
Flavor
chemistry.chemical_classification
Hexanoic acid
Aldehydes
Volatile Organic Compounds
biology
010401 analytical chemistry
Coix lachryma-jobi
food and beverages
Fatty acid
04 agricultural and veterinary sciences
General Medicine
Ketones
biology.organism_classification
040401 food science
0104 chemical sciences
Hazardous substance
chemistry
Food Storage
Alcohols
Fermentation
Seeds
Food Microbiology
Nutritive Value
Lactobacillus plantarum
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 314
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....f140bc8cd6dda09e82e44122736907af