Product and redox potential analysis of sauerkraut fermentation.

@article{Dijk2000ProductAR,
  title={Product and redox potential analysis of sauerkraut fermentation.},
  author={Cees van Dijk and T Ebbenhorst-Selles and H. Ruisch and Trinette Stolle-Smits and Eugenius Paulus Henr Schijvens and W van Deelen and Carmen G Boeriu},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 2},
  pages={
          132-9
        }
}
The relationships between the redox potential of the brine, during fermentation of white cabbage into sauerkraut of two early and two late fermentation processes, and the changes in the amount of sugars, organic acids, the redox potential of the brine and of the ascorbic acid redox couple, and pH are described. The trend in the change of the redox potential of the brine is the same for all four fermentation processes studied. In the first phase a sharp decrease in redox potential is followed by… CONTINUE READING
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