Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)
• Fermentation strongly increased the antioxidant activity of avocado puree (AP) • Water and hexane soluble extracts showed the highest antioxidant activity. • Fermentation modified the profile of bioactive compounds of AP. • Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17. •...
Ausführliche Beschreibung
Gespeichert in:
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Filannino, Pasquale [verfasserIn] |
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E-Artikel |
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Englisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
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Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:317 ; year:2020 ; day:1 ; month:07 ; pages:0 |
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10.1016/j.foodchem.2020.126384 |
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| 520 | |a • Fermentation strongly increased the antioxidant activity of avocado puree (AP) • Water and hexane soluble extracts showed the highest antioxidant activity. • Fermentation modified the profile of bioactive compounds of AP. • Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17. • Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP. | ||
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10.1016/j.foodchem.2020.126384 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000932.pica (DE-627)ELV049574183 (ELSEVIER)S0308-8146(20)30242-9 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Filannino, Pasquale verfasserin aut Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Fermentation strongly increased the antioxidant activity of avocado puree (AP) • Water and hexane soluble extracts showed the highest antioxidant activity. • Fermentation modified the profile of bioactive compounds of AP. • Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17. • Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP. Lactic fermentation Elsevier Avocado fruit Elsevier Fatty acids Elsevier Hydroxy fatty acids Elsevier Linoleic acid Elsevier Tlais, Ali Z.A. oth Morozova, Ksenia oth Cavoski, Ivana oth Scampicchio, Matteo oth Gobbetti, Marco oth Di Cagno, Raffaella oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:317 year:2020 day:1 month:07 pages:0 https://doi.org/10.1016/j.foodchem.2020.126384 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 317 2020 1 0701 0 |
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10.1016/j.foodchem.2020.126384 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000932.pica (DE-627)ELV049574183 (ELSEVIER)S0308-8146(20)30242-9 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Filannino, Pasquale verfasserin aut Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Fermentation strongly increased the antioxidant activity of avocado puree (AP) • Water and hexane soluble extracts showed the highest antioxidant activity. • Fermentation modified the profile of bioactive compounds of AP. • Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17. • Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP. Lactic fermentation Elsevier Avocado fruit Elsevier Fatty acids Elsevier Hydroxy fatty acids Elsevier Linoleic acid Elsevier Tlais, Ali Z.A. oth Morozova, Ksenia oth Cavoski, Ivana oth Scampicchio, Matteo oth Gobbetti, Marco oth Di Cagno, Raffaella oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:317 year:2020 day:1 month:07 pages:0 https://doi.org/10.1016/j.foodchem.2020.126384 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 317 2020 1 0701 0 |
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10.1016/j.foodchem.2020.126384 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000932.pica (DE-627)ELV049574183 (ELSEVIER)S0308-8146(20)30242-9 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Filannino, Pasquale verfasserin aut Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Fermentation strongly increased the antioxidant activity of avocado puree (AP) • Water and hexane soluble extracts showed the highest antioxidant activity. • Fermentation modified the profile of bioactive compounds of AP. • Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17. • Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP. Lactic fermentation Elsevier Avocado fruit Elsevier Fatty acids Elsevier Hydroxy fatty acids Elsevier Linoleic acid Elsevier Tlais, Ali Z.A. oth Morozova, Ksenia oth Cavoski, Ivana oth Scampicchio, Matteo oth Gobbetti, Marco oth Di Cagno, Raffaella oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:317 year:2020 day:1 month:07 pages:0 https://doi.org/10.1016/j.foodchem.2020.126384 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 317 2020 1 0701 0 |
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10.1016/j.foodchem.2020.126384 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000932.pica (DE-627)ELV049574183 (ELSEVIER)S0308-8146(20)30242-9 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Filannino, Pasquale verfasserin aut Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Fermentation strongly increased the antioxidant activity of avocado puree (AP) • Water and hexane soluble extracts showed the highest antioxidant activity. • Fermentation modified the profile of bioactive compounds of AP. • Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17. • Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP. Lactic fermentation Elsevier Avocado fruit Elsevier Fatty acids Elsevier Hydroxy fatty acids Elsevier Linoleic acid Elsevier Tlais, Ali Z.A. oth Morozova, Ksenia oth Cavoski, Ivana oth Scampicchio, Matteo oth Gobbetti, Marco oth Di Cagno, Raffaella oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:317 year:2020 day:1 month:07 pages:0 https://doi.org/10.1016/j.foodchem.2020.126384 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 317 2020 1 0701 0 |
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10.1016/j.foodchem.2020.126384 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000932.pica (DE-627)ELV049574183 (ELSEVIER)S0308-8146(20)30242-9 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Filannino, Pasquale verfasserin aut Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) 2020 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Fermentation strongly increased the antioxidant activity of avocado puree (AP) • Water and hexane soluble extracts showed the highest antioxidant activity. • Fermentation modified the profile of bioactive compounds of AP. • Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17. • Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP. Lactic fermentation Elsevier Avocado fruit Elsevier Fatty acids Elsevier Hydroxy fatty acids Elsevier Linoleic acid Elsevier Tlais, Ali Z.A. oth Morozova, Ksenia oth Cavoski, Ivana oth Scampicchio, Matteo oth Gobbetti, Marco oth Di Cagno, Raffaella oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:317 year:2020 day:1 month:07 pages:0 https://doi.org/10.1016/j.foodchem.2020.126384 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 317 2020 1 0701 0 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:317 year:2020 day:1 month:07 pages:0 |
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Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) |
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• Fermentation strongly increased the antioxidant activity of avocado puree (AP) • Water and hexane soluble extracts showed the highest antioxidant activity. • Fermentation modified the profile of bioactive compounds of AP. • Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17. • Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP. |
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• Fermentation strongly increased the antioxidant activity of avocado puree (AP) • Water and hexane soluble extracts showed the highest antioxidant activity. • Fermentation modified the profile of bioactive compounds of AP. • Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17. • Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP. |
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• Fermentation strongly increased the antioxidant activity of avocado puree (AP) • Water and hexane soluble extracts showed the highest antioxidant activity. • Fermentation modified the profile of bioactive compounds of AP. • Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17. • Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP. |
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Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) |
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Tlais, Ali Z.A. Morozova, Ksenia Cavoski, Ivana Scampicchio, Matteo Gobbetti, Marco Di Cagno, Raffaella |
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Tlais, Ali Z.A. Morozova, Ksenia Cavoski, Ivana Scampicchio, Matteo Gobbetti, Marco Di Cagno, Raffaella |
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| doi_str |
10.1016/j.foodchem.2020.126384 |
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2024-07-06T21:57:48.463Z |
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