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Skip to Search Results- 2Functional foods
- 1Consumer behaviour
- 1Demand for novel food
- 1Fruits
- 1Lactic acid bacteria
- 1NAD+ / NADH ratio
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Resource Economics and Environmental Sociology, Department of
- 1Resource Economics and Environmental Sociology, Department of/Project Reports (Resource Economics & Environmental Sociology)
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2007
Beaunom, Wendy, Ding, Yulian, Kingston-Riechers, JoAnn, McCann-Hiltz, Diane, Cash, Sean B., Peng, Yanning
This study investigates consumer attitudes toward functional foods in the context of CLA-enhanced beef products. The objectives of this study were to identify the following issues: 1) consumer awareness and attitudes towards nutrition, functional foods, and other emerging factors; 2) consumers'...
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Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
Download2015-04-01
Filannino, Pasquale, Bai, Yunpeng, Di Cagno, Raffaela, Gobbetti, Marco, Gänzle, Michael G.
This study aimed to investigate the metabolism of phenolic acids and flavonoids during lactic acid fermentation of cherry juice and broccoli puree for potential food and pharmaceutical purposes. When fermenting cherry juice and broccoli puree, Lactobacillus spp. exhibited strain-specific...