Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves

Nathalie Bernaert, Dorrit Wouters, Luc De Vuyst, Domien De Paepe, Hervé De Clercq, Erik Van Bockstaele, Marc De Loose, Bart Van Droogenbroeck

Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikel

Uittreksel

Leek is grown for its thickened cylindrical white shaft made up of long leaf bases. Despite the potentially valuable nutritional profile of the green leaves, a large portion remains unused owing its restricted culinary applications. This large quantity of this plant biomass could be valorized given an adequate stabilization method. In this study, we examined leek fermentation with regard to antioxidant changes.
TaalEngels
TijdschriftJournal of the Science of Food and Agriculture
Volume93
Exemplaarnummer9
Pagina's (van-tot)2146-53
Aantal pagina's8
ISSN0022-5142
DOI's
StatusGepubliceerd - 2013

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