Guava (Psidium guajava) pulp was fermented with Lactobacillus plantarum WU‐P19 to a
product rich in microbially produced vitamin B12 and conjugated linoleic acid. Different …

Concentrated guava purees formulated with native agave fructans (NAF), stevia, agave
syrup or glucose, and pasteurized at 90 C for 10 min, were evaluated. The purees were …

Guava cv.'Allahabad Safeda'was crushed and treated with pectic enzymes at 0.1%
concentration (w/v), incubated for 1 h at 40–50C and the liquefied juice having 10.8 Brix and …

Highlights•Fermentation of Raw Guava fruit extract by L. plantarum NCIM 2912.•16 hour
shake flask fermentation process optimized.•Increase in antioxidant activity, total phenolics …

Guava is claimed to be the fourth most important fruit in terms of area and production after
mango, banana and citrus. With the emergence of new market products and changed …

Fruit processing by-products may be re-utilized as prebiotic ingredients to minimize the
environmental impact of solid wastes generated from food industries. This study investigated …

Enzyme treatment of guava puree was optimized for yield and clarity by first determining the
most effective concentration, then varying both incubation time and temperature. Application …

The production of guava juice fortified with soluble dietary fiber as pectin extracted from
guava cake (peel, pulp, seeds) was conducted. The waste guava cake from juice processing …

Psidium guajava commonly known as guava is one of the economical fruit crops belonging
to the Myrtaceae family and grows in tropical and subtropical region. Largely grown as wild …

Guava (Psidium gujava) is a worldwide popular tropical fruit with high content of vitamins
and phytochemicals. The traditional therapeutic benefits of guava over metabolic disorders …