Events The 5th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session S2. Food Nutrition and Functional Foods of the event The 5th International Electronic Conference on Foods

Published date

25 Oct, 2024

Academic Editor

Antonello Santini

Citation

Xiaohan Wang, Maral Seididamyeh, Oladipupo Adiamo, Dharini Sivakumar, Lactic Acid Fermentation of Mango and Plum Smoothies: Physicochemical and Antioxidant Properties, in Proceedings of The 5th International Electronic Conference on Foods, 28 October–30 October 2024, MDPI: Basel, Switzerland

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Lactic Acid Fermentation of Mango and Plum Smoothies: Physicochemical and Antioxidant Properties

Xiaohan Wang ¹

Maral Seididamyeh ¹

Oladipupo Adiamo ¹

Dharini Sivakumar ^1,2

1. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD 4072, Australia

2. Phytochemial Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa

Abstract

Keywords

Antioxidant activity

Bifidobacterium bifidum

carotenoids

fermented smoothie

Lactobacillus plantarum