As world population increases, lactic acid fermentation is expected to become an important
role in preserving fresh vegetables, fruits, and other food items for feeding humanity in …

Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang,
and kimchi are plentifully available and widely consumed in north eastern Asian countries …

BACKGROUND: The study of 15 pomegranate cultivars was carried out in order to
demonstrate the wide diversity among the quality of Spanish pomegranates, and compared …

Abstract In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich
indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary …

Apricot is a popular fruit in the world with rich in carbohydrates, vitamins and elements as
well as has high antioxidant capacity. In this study, fermentation of this juice by mono-and …

Persimmon juice is emerging in the global juice market as a new wholesome commercial
juice that could effectively complement a healthy diet, given the epidemiological evidence …

The quality parameters of 1 commercial pomegranate juice mixed with 5 different
concentrations of blueberry, blackberry, or raspberry juices were studied. The pH, total …

In this paper we discuss an extension to preference mapping of the method proposed in
[Endrizzi, I., Menichelli, E., Johansen, SB, Olsen, NV, & Næs, T.(2011). Handling of …

This paper focuses on the taxonomy, origin and distribution, ecological requirements,
morphology and physiology of pineapples. The cultivar development, propagation …

Lactic acid fermentation has been practiced for thousands of years mainly to preserve
surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid …