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International Journal of Food Properties Volume 24, 2021 - Issue 1
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Original Article

Lemon juice bioactivity in vitro increased with lactic acid fermentation

Cheng-Yu Hsieha Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)View further author information
,
Shu-Ling Hsieha Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)View further author information
,
Jhih-Ying Cioub Department of Food Science, Tunghai University, Taichung City, Taiwan (R.O.C.)View further author information
,
Yu-Wen Huanga Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)View further author information
,
Jie-Yin Leangc Department of Food Science, National Pingtung University of Science and Technology, Pingtung City, Taiwan (R.O.C.)View further author information
,
Min-Hung Chend Agriculture & Food Agency Council of Agriculture, Executive Yuan Marketing & Processing Division, Nantou City, Taiwan (R.O.C.)View further author information
&
Chih-Yao Houa Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)Correspondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8007-6077View further author information
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Pages 28-40 | Received 28 Aug 2020, Accepted 03 Dec 2020, Published online: 23 Dec 2020

Citations (7)

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Read on this site (2)

Haiou Wang, HongWei Xiao, Yulong Wu, Feng Zhou, Chun Hua, Long Ba, Sara Shamim & Wei Zhang. (2022) Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon). International Journal of Food Properties 25:1, pages 404-421.
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Cheng-Yu Hsieh, Jhih-Ying Ciou, Ming-Kuei Shih, Shu-Ling Hsieh, Yu-Wen Huang, Min-Hung Chen & Chih-Yao Hou. (2021) Effect of lemon water vapor extract (LWAE) from lemon byproducts on the physiological activity and quality of lemon fermented products. International Journal of Food Properties 24:1, pages 264-276.
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Articles from other publishers (5)

Chih-Chung Wu, Yu-Wen Huang, Chih-Yao Hou, Ya-Ting Chen, Cheng-Di Dong, Chiu-Wen Chen, Reeta Rani Singhania, Jie-Yin Leang & Shu-Ling Hsieh. (2022) Lemon fermented products prevent obesity in high-fat diet-fed rats by modulating lipid metabolism and gut microbiota. Journal of Food Science and Technology 60:3, pages 1036-1044.
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Md. Mahiuddin & Bungo Ochiai. (2021) Lemon Juice Assisted Green Synthesis of Reduced Graphene Oxide and Its Application for Adsorption of Methylene Blue. Technologies 9:4, pages 96.
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Biao Liu, Dongxia Yuan, Qiaoyue Li, Xin Zhou, Hao Wu, Yihong Bao, Hongyun Lu, Ting Luo & Jinling Wang. (2021) Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola. Molecules 26:21, pages 6712.
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Ya-Ting Chen, Shu-Ling Hsieh, Wei-Siang Gao, Li-Jung Yin, Cheng-Di Dong, Chiu-Wen Chen, Reeta-Rani Singhania, Shuchen Hsieh & Shu-Jen Chen. (2021) Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus. Molecules 26:17, pages 5288.
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Chih-Chung Wu, Yu-Wen Huang, Chih-Yao Hou, Ya-Ting Chen, Cheng-Di Dong, Chiu-Wen Chen, Reeta-Rani Singhania, Jie-Yin Leang & Shu-Ling Hsieh. (2021) The Anti-Obesity Effects of Lemon Fermented Products in 3T3-L1 Preadipocytes and in a Rat Model with High-Calorie Diet-Induced Obesity. Nutrients 13:8, pages 2809.
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