Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the ph...

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Bibliographic Details
Main Authors: Emilia Janiszewska-Turak, Weronika Kołakowska, Katarzyna Pobiega, Anna Gramza-Michałowska
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Applied Sciences
Subjects:
lactic acid fermentation
betalain
carotenoids
red pepper
beetroot
carrot
Online Access:https://www.mdpi.com/2076-3417/11/17/7864

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