Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria.
Fermented beverage
Functional food
Lactic acid bacteria
Selenium
Sensory studies
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Nov 2024
Nov 2024
Historique:
revised:
26
02
2024
accepted:
05
04
2024
pmc-release:
01
11
2025
medline:
14
10
2024
pubmed:
14
10
2024
entrez:
14
10
2024
Statut:
ppublish
Résumé
The aim of this study was to formulate a Selenium (Se)-bioenriched fermented beverage using selenized lactic acid bacteria (LAB) with desirable sensory attributes and shelf-life. The fruit-origin strains The online version contains supplementary material available at 10.1007/s13197-024-05984-4.
Identifiants
pubmed: 39397834
doi: 10.1007/s13197-024-05984-4
pii: 5984
pmc: PMC11464742
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2133-2144Informations de copyright
© Association of Food Scientists & Technologists (India) 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare no conflict of interest.