Yacon (Smallanthus sonchifolius) beverage spontaneously fermented

Yacon (Smallanthus sonchifolius) beverage spontaneously fermented

  Abstract: Yacon (Smallanthus sonchifolius) is a tuberous root with a high phenolic compounds and fibers content which has a prebiotic effect, both important for preventing and/or promoting the reduction of non-communicable chronic diseases risks. However, this root’s shelf life is highly reduce...

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Bibliographic Details
Main Authors: Carolina Paula Gouvêa de Souza, Ana Claudia Frasson Pretti, Lílian Christiane da Silva Souza, Luana Santos Nogueira, Ana Carolina Bianco Gomes, Rodrigo Scherer, Mayara Fumiere Lemos, Carmelita Zacchi Scolforo, Patrícia Campos Bernardes, Christiane Mileib Vasconcelos
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2024-02-01
Series:Semina: Ciências Agrárias
Subjects:
Fermentation
Anti-browning agents
Lactic acid bacteria
Fructooligosaccharides
Phenolic compounds.
Online Access:https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/48673

Internet

https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/48673

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