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

C. Misci; Eren Taskin; Margherita Dall'Asta; Maria Chiara Fontanella; Francesca Bandini; S. Imathiu; D. Sila; Terenzio Bertuzzi; Pier Sandro 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

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

^*Autore corrispondente per questo lavoro

Dipartimento di Scienze e Tecnologie Alimentari per Una Filiera Agro-Alimentare Sostenibile (Distas)
Facoltà di Scienze Agrarie, Alimentari e Ambientali
Ambito Disciplinare: ENDOCRINOLOGIA, NEFROLOGIA E SCIENZE DELL'ALIMENTAZIONE E DEL BENESSERE
Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (Diana)
Ambito Disciplinare: GENETICA, CHIMICA E PEDOLOGIA AGRARIA E FORESTALE
Ambito Disciplinare: CHIMICA FARMACEUTICA, TOSSICOLOGICA, NUTRACEUTICO-ALIMENTARE, DELLE FERMENTAZIONI E DEI PRODOTTI PER IL BENESSERE E PER LA SALUTE
Ambito Disciplinare: MICROBIOLOGIA AGRARIA, ALIMENTARE E AMBIENTALE

Risultato della ricerca: Contributo in rivista › Articolo

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.

Lingua originale	Inglese
pagine (da-a)	103820-103820
Numero di pagine	1
Rivista	Food Microbiology
Volume	99
Numero di pubblicazione	99
DOI	https://doi.org/10.1016/j.fm.2021.103820
Stato di pubblicazione	Pubblicato - 2021

All Science Journal Classification (ASJC) codes

Scienze Alimentari
Microbiologia

Keywords

Fermentation
Food safety
Indigenous leafy vegetables

OSS delle Nazioni Unite

Questo processo contribuisce al raggiungimento dei seguenti obiettivi di sviluppo sostenibile

Accesso al documento

10.1016/j.fm.2021.103820

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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 = "C. 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, \{Pier Sandro\} and Edoardo Puglisi",

year = "2021",

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

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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, n. 99, pagg. 103820-103820. https://doi.org/10.1016/j.fm.2021.103820

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

AU - Misci, C.

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, Pier Sandro

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

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

Abstract

All Science Journal Classification (ASJC) codes

Keywords

OSS delle Nazioni Unite

Accesso al documento

Altri file e collegamenti

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