A5057330421- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Meat and Animal Product Quality
- GABA and Rice Research
- Protein Hydrolysis and Bioactive Peptides
- Seed and Plant Biochemistry
- Seed Germination and Physiology
- Plant Genetic and Mutation Studies
Agricultural Academy
2024
University of Food Technologies
2018-2021
Modern functional food companies are focused on the development of products offering multiple health benefits through combining various ingredients. Following this trend, aim present study was to enrich a probiotic oat beverage with antioxidants by addition chokeberry juice. It necessary assess how different quantities juice affected antioxidant activity and fermentation potential starter monoculture Lactobacillus plantarum Pro in liquid matrix. Results show that culture well tolerant up 20%...
This study aimed to investigate the availability of flavonoids, anthocyanins, and phenolic acids in mutant bean seeds, focusing on M7 lines, their corresponding initial local cultivars. HPLC-DAD-MS/MS HPLC-MS/MS were used analyze twenty-eight genotypes common bean. The obtained results suggest that mutations resulted four newly synthesized anthocyanins namely, delphinidin 3-O-glucoside, cyanidin pelargonidin petunidin 20 accessions with colored seed shapes out total 28. Importantly, cultivar...