Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using <i>Lactobacillus plantarum</i>

Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using <i>Lactobacillus plantarum</i>

Fermented seeds and their bioactive compounds have captivated global interest due to their functional properties. Basil seeds are used worldwide in the food, cosmetic, and pharmaceutical industries, but their functional and nutritional properties after fermentation are not known. The aim of this stu...

Mô tả đầy đủ

Chi tiết về thư mục
Những tác giả chính: Sima Maleki, Seyed Hadi Razavi, Hariom Yadav, Zeinab E. Mousavi, Shalini Jain
Định dạng: Bài viết
Ngôn ngữ:English
Được phát hành: MDPI AG 2024-09-01
Loạt:Fermentation
Những chủ đề:
solid-state fermentation
probiotic
basil
optimizing condition
antioxidant properties
niacin
Truy cập trực tuyến:https://www.mdpi.com/2311-5637/10/9/467

Internet

https://www.mdpi.com/2311-5637/10/9/467

Những quyển sách tương tự