It is only recently that fermentation has been facing a dynamic revival in the food industry.
Fermented fruit-based beverages are among the most ancient products consumed …

In recent years, food manufacturers are increasingly utilizing enzymes in the production of
fruit-based (unfermented and fermented) products to increase yield and maximize product …

This study aimed to explore the material basis of the temperature-controlled fermentation
method (30° C) to improve the taste quality of soy sauce fermented in winter under 200 tons …

Fruits and fermentation methods are important sources of organic acids that determine
organoleptic properties, microbiological and biochemical stability of fruit wines. This study is …

Nowadays, many people struggle with various diseases, and to prevent this, a low-
carbohydrate diet is recommended. Consumers are also looking for products with a high …

Promoting the intake of foods rich in vitamin A is key to combating the increase in vitamin A
deficiency. This research focused on the utilization of orange-fleshed sweet potatoes (a …

Mangifera indica (Mango) is a fruit with good nutritional attributes but has short shelf-life
under the prevailing weather conditions in tropical countries like Nigeria. Therefore …

Physicochemical characterization, amino acids contents, minerals composition, total
phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials …

摘要对复合型和单一型水果酿造的果酒的挥发性香气成分和感官特征进行了研究.
采用顶空气相固相微萃取(headspace solid-phase micro extraction, HS-SPME) 提取香气成分 …

Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared
for lactating mothers. The aim of this study was to determine the microbial quality of Shameta …