Fermented unripe cornelian cherry as a functional food

Uproszczony widok
dc.contributor.authorCzyżowska, Agata
dc.contributor.authorKucharska, Alicja
dc.contributor.authorNowak, Agnieszka
dc.contributor.authorMotyl, Ilona
dc.date.accessioned2016-07-11T10:25:14Z
dc.date.available2016-07-11T10:25:14Z
dc.date.issued2015
dc.description.abstractConsumer trends are changing due to the increasing awareness of the link between diet and health. The largest segment of the functional food market comprises foods fortified with probiotics, prebiotics and synbiotics. Fruits already containing high levels of beneficial substances can be reinforced with probiotic bacteria that can bring about additional health promoting features. Cornelian cherry (Cornus mas L.) fruits are rich sources of polyphenols and iridoids, valuable for fresh consumption or processing. Unripe fruits is manufactured by Arboretum in Bolestraszyce as a traditional product. The aim of this work was to evaluate the probiotic strains in order to determine their potential in the development of new starter cultures for functional food – green fermented cornelian cherry.en_EN
dc.formatapplication/pdf
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 72pl_PL
dc.identifier.issn0137-2599
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.titleFermented unripe cornelian cherry as a functional fooden_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL

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