About the issue
Publications
Partners
March 2015 (published: 27.02.2015)
Number 1(23)
Home
>
Issue
>
Vegetable fermented drinks
Belokurova E.S., Borisov L.M., Pankina I.A
Keywords: Fermentedvegetable beverages, lactic fermentation, organoleptic quality indicators, microbiological.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Vegetable fermented drinks
The people's interest has increasedin functional foodsаround the worldlast years, contributing to the preservation of health and prevention of diseases caused by inadequate and unbalanced nutrition. Alot of attention paid to the production of functional foods in our country currently. The article is devoted to the study technology of fermented fruit and vegetable drinks. The epiphytic microflora of raw materials and ferment lactic acid bacteria can used for the fermentation. The juice enriched products the metabolism of microorganisms, including organic acids, essential amino acids, vitamins, increases its antioxidant and functional properties during the process of fermentation.
Read the full article
Read the full article
Keywords: Fermentedvegetable beverages, lactic fermentation, organoleptic quality indicators, microbiological.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License