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The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate / Određivanje parametara mlečno-kisele fermentacije i nutritivne vrednosti fermentisanog soka cvekle, mrkve i autolizata pivskog kvasca
(Serbian Chemical Society, Belgrade, 2004)
The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L) and carrot juice (Daucus carota L) and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and ...
Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate / Mlečno-kisela fermentacija sokova povrća obogaćenih različitim sadržajem autolizata pivskog kvasca
(Faculty of Technology, Novi Sad, 2005)
The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L) juice and carrot (Daucus carota L) juice and different content of brewer’s yeast autolysate with Lactobacillus ...
The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation
(University of Zagreb, 2004)
The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of a functional food additive ...
The influence of brewer's yeast autolysate and lactic acid bacteria on the production of a functional food additive based on beetroot juice fermentation
(University of Zagreb, 2004)
The importance of much greater thanfunctional foodsmuch less than in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of ...