Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Food Science
The Feasibility Of Producing Vacuum-Packed Fermented Vegetable Products., Antoni Llovera
The Feasibility Of Producing Vacuum-Packed Fermented Vegetable Products., Antoni Llovera
Masters
The average intake of vegetables in Ireland falls below the recommendations of Bord Glas and FSAI. Carrots are the third most consumed vegetable in Ireland and they are an excellent source of vitamins A and B as well as phytochemicals. Lactic acid bacteria (LAB) are well-known in food for their benefits such as improvement of the nutritional value of food and improvement of the digestion of lactose. Vegetable consumption could be enhanced by promoting a novel snack fermented carrot product that would provide the healthy benefits of vegetables coupled with the benefits of the probiotic lactic acid bacteria. Two varieties …