Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp

Chiara Misci; Eren Taskin; Margherita Dall'Asta; Maria Chiara Fontanella; Francesca Bandini; S. Imathiu; D. Sila; Terenzio Bertuzzi; P. S. Cocconcelli; Edoardo Puglisi

doi:10.1016/j.fm.2021.103820

Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp

Chiara Misci
, Eren Taskin
, Margherita Dall'Asta
, Maria Chiara Fontanella
, Francesca Bandini
, S. Imathiu
, D. Sila
, Terenzio Bertuzzi
, P. S. Cocconcelli^*
, Edoardo Puglisi

^*Corresponding author

Jomo Kenyatta University of Agriculture and Technology

Research output: Contribution to journal › Article

Abstract

Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Negative controls were set up, consisting of leaves with no additions.

Original language	English
Pages (from-to)	103820-103820
Number of pages	1
Journal	Food Microbiology
Volume	99
Issue number	99
DOIs	https://doi.org/10.1016/j.fm.2021.103820
Publication status	Published - 2021

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger

All Science Journal Classification (ASJC) codes

Food Science
Microbiology

Keywords

Fermentation
Food safety
Indigenous leafy vegetables

Access to Document

10.1016/j.fm.2021.103820

Cite this

Misci, C., Taskin, E., Dall'Asta, M., Fontanella, M. C., Bandini, F., Imathiu, S., Sila, D., Bertuzzi, T., Cocconcelli, P. S., & Puglisi, E. (2021). Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp. Food Microbiology, 99(99), 103820-103820. https://doi.org/10.1016/j.fm.2021.103820

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title = "Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp",

abstract = "Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3\% NaCl and 3\% sucrose. Negative controls were set up, consisting of leaves with no additions.",

keywords = "Fermentation, Food safety, Indigenous leafy vegetables, Fermentation, Food safety, Indigenous leafy vegetables",

author = "Chiara Misci and Eren Taskin and Margherita Dall'Asta and Fontanella, \{Maria Chiara\} and Francesca Bandini and S. Imathiu and D. Sila and Terenzio Bertuzzi and Cocconcelli, \{P. S.\} and Edoardo Puglisi",

year = "2021",

doi = "10.1016/j.fm.2021.103820",

language = "English",

volume = "99",

pages = "103820--103820",

journal = "Food Microbiology",

issn = "0740-0020",

publisher = "Academic Press",

number = "99",

}

Misci, C, Taskin, E, Dall'Asta, M , Fontanella, MC, Bandini, F, Imathiu, S, Sila, D, Bertuzzi, T, Cocconcelli, PS & Puglisi, E 2021, 'Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp', Food Microbiology, vol. 99, no. 99, pp. 103820-103820. https://doi.org/10.1016/j.fm.2021.103820

TY - JOUR

T1 - Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp

AU - Misci, Chiara

AU - Taskin, Eren

AU - Dall'Asta, Margherita

AU - Fontanella, Maria Chiara

AU - Bandini, Francesca

AU - Imathiu, S.

AU - Sila, D.

AU - Bertuzzi, Terenzio

AU - Cocconcelli, P. S.

AU - Puglisi, Edoardo

PY - 2021

Y1 - 2021

N2 - Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Negative controls were set up, consisting of leaves with no additions.

AB - Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Negative controls were set up, consisting of leaves with no additions.

KW - Fermentation

KW - Food safety

KW - Indigenous leafy vegetables

KW - Fermentation

KW - Food safety

KW - Indigenous leafy vegetables

UR - https://publicatt.unicatt.it/handle/10807/260997

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U2 - 10.1016/j.fm.2021.103820

DO - 10.1016/j.fm.2021.103820

M3 - Article

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VL - 99

SP - 103820

EP - 103820

JO - Food Microbiology

JF - Food Microbiology

IS - 99

ER -

Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp

Abstract

UN SDGs

All Science Journal Classification (ASJC) codes

Keywords

Access to Document

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