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International Journal of Food Sciences and Nutrition Volume 49, 1998 - Issue 2
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Original Article

Nutritional quality of lactic fermented bitter gourd and fenugreek leaves

Uma Gupta Department of studies in Food Science and Nutrition, University of Mysore, Mysore, 570 006
,
Rudramma Department of studies in Food Science and Nutrition, University of Mysore, Mysore, 570 006
,
E. R. Rati Department of studies in Food Science and Nutrition, University of Mysore, Mysore, 570 006
&
R. Joseph Department of Microbiology, Central Food Technological Research Institute, Mysore, 570 013, India
Pages 101-108 | Published online: 06 Jul 2009

Citations (15)

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Netsanet Shiferaw Terefe & Mary Ann Augustin. (2020) Fermentation for tailoring the technological and health related functionality of food products. Critical Reviews in Food Science and Nutrition 60:17, pages 2887-2913.
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Articles from other publishers (14)

Paulina Jedut, Dominik Szwajgier, Paweł Glibowski & Katarzyna Iłowiecka. (2021) Some Plant Food Products Present on the Polish Market Are a Source of Vitamin B12. Applied Sciences 11:8, pages 3601.
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Dixit V. Bhalani, Arvind Kumar Singh Chandel & Poonam Singh Thakur. 2019. Global Initiatives for Waste Reduction and Cutting Food Loss. Global Initiatives for Waste Reduction and Cutting Food Loss 83 115 .
C.S. Devaki & K.S. Premavalli. 2019. Fermented Beverages. Fermented Beverages 321 367 .
Nehad A. Taher. (2017) Antimicrobial Effect of Bacteriocin produced Pediococcus pentosaceus on some clinical isolates. Al-Mustansiriyah Journal of Science 27:5, pages 26-30.
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Jamuna Prakash. 2016. Regulating Safety of Traditional and Ethnic Foods. Regulating Safety of Traditional and Ethnic Foods 283 310 .
Netsanet Shiferaw Terefe. 2016. Reference Module in Food Science. Reference Module in Food Science.
Eva M Selhub, Alan C Logan & Alison C Bested. (2014) Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry. Journal of Physiological Anthropology 33:1.
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Fumio Watanabe, Yukinori Yabuta, Tomohiro Bito & Fei Teng. (2014) Vitamin B12-Containing Plant Food Sources for Vegetarians. Nutrients 6:5, pages 1861-1873.
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Fumio Watanabe, Yukinori Yabuta, Yuri Tanioka & Tomohiro Bito. (2013) Biologically Active Vitamin B 12 Compounds in Foods for Preventing Deficiency among Vegetarians and Elderly Subjects . Journal of Agricultural and Food Chemistry 61:28, pages 6769-6775.
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P. SETHURAMAN SIVAKUMAR, SMITA H. PANDA, R.C. RAY, S.K. NASKAR & L.K. BHARATHI. (2010) CONSUMER ACCEPTANCE OF LACTIC ACID-FERMENTED SWEET POTATO PICKLE. Journal of Sensory Studies 25:5, pages 706-719.
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K. Ghedira, P. Goetz & R. Le Jeune. (2010) Fenugrec: Trigonella fœnum-græcum L. (Fabaceae ex. Leguminosae). Phytothérapie 8:3, pages 180-184.
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Tapan K. Basu & Anchalee Srichamroen. 2010. Bioactive Foods in Promoting Health. Bioactive Foods in Promoting Health 425 435 .
S. N. Acharya, J. E. Thomas & S. K. Basu. (2008) Fenugreek, an Alternative Crop for Semiarid Regions of North America. Crop Science 48:3, pages 841-853.
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Alice Donya, Navam Hettiarachchy, Rohana Liyanage, Jackson Lay,, Pengyin Chen & Mohammed Jalaluddin. (2007) Effects of Processing Methods on the Proximate Composition and Momordicosides K and L Content of Bitter Melon Vegetable. Journal of Agricultural and Food Chemistry 55:14, pages 5827-5833.
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