Modulating acidity and bioactivities of sauerkraut with Proprionibacterium freudenreichii : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

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Title

Modulating acidity and bioactivities of sauerkraut with Proprionibacterium freudenreichii : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

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Lincoln University

Collection

Lincoln University Research Archive

Description

Health and nutrition are inextricably connected, and as consumer demand for health promoting products grows, the food industry is responding with the development of functional foods. Synthetic vitamins are commonly supplemented to maintain good health, particularly Vitamin B12, as it is an essential micronutrient obtained exclusively through the consumption of animal derived foods. This leaves vegans and plant based eaters at risk of deficiency. Studies have shown that Propionibacterium freud...

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Format

Research Paper

Research format

Thesis

Date created

2024

Creator

Luthi, Antonia

URL

https://hdl.handle.net/10182/16939

Related subjects

cobalamin / vegan / vegetarian / plant based / sauerkraut / fermentation / Propionibacterium freudenreichii / functional foods / food innovation / nutrition / vitamin B12 / micronutrients / Fermentation / Nutritional science / Food properties (incl. characteristics and health benefits)

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