[HTML][HTML] Mango fruit processing: Options for small-scale processors in developing countries
Postharvest losses of mango fruit in a number of developing countries in Africa and Asia
have been estimated to be as high as over 50%, especially during the main harvest season …
have been estimated to be as high as over 50%, especially during the main harvest season …
[HTML][HTML] Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities
X Yuan, T Wang, L Sun, Z Qiao, H Pan, Y Zhong… - Food Chemistry: X, 2024 - Elsevier
Fruits are recognized as healthy foods with abundant nutritional content. However, due to
their high content of sugar and water, they are easily contaminated by microorganisms …
their high content of sugar and water, they are easily contaminated by microorganisms …
[HTML][HTML] Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic
quality of fruit juices. Mango juices were fermented by monoculture strains of …
quality of fruit juices. Mango juices were fermented by monoculture strains of …
[HTML][HTML] Enhancing the nutritional value and functional properties of mango pulp via lactic acid bacteria fermentation
A Laophongphit, S Wichiansri, S Siripornadulsil… - LWT, 2024 - Elsevier
The probiotic properties of four lactic acid bacteria (LAB) strains, Lacticaseibacillus
paracasei OR1 and PP1 and Lacticaseibacillus rhamnosus MA3 and PP3, were evaluated …
paracasei OR1 and PP1 and Lacticaseibacillus rhamnosus MA3 and PP3, were evaluated …
Effect of blended fermented beverages from blood fruit and aonla with two types of organic sweetener
RF Hingba, AK Chaurasiya - Journal of Food Science and Technology, 2023 - Springer
Fermented beverages from blood fruit (Haematocarpus validus Bakh. f. exForman) and
aonla (Emblica officinalis Gaertn.) were prepared to find out the interactive effect between …
aonla (Emblica officinalis Gaertn.) were prepared to find out the interactive effect between …
Production of beetroot (Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics
The present study investigated the effect of different wine strains and inoculum size on the
physicochemical, bioactive, and sensorial attributes of wine prepared from beetroot with …
physicochemical, bioactive, and sensorial attributes of wine prepared from beetroot with …
[HTML][HTML] Production of Cashew Apple Wine Enriched with Hibiscus sabdariffa Extracts
EW Koui, D Soro, JIK Gnoumou, NE Assidjo… - Food and Nutrition …, 2023 - scirp.org
This study focuses on enhancing the value of agricultural products by developing a process
to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa. The …
to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa. The …
Chinese bayberry Jiaosu fermentation–changes of mycobiota composition and antioxidant properties
S Fang, Z Jin, Y Xu, R Sha, J Mao… - International Journal of …, 2021 - degruyter.com
The aim of the study was to investigate the dynamic changes of mycobiota community, and
the resultant effects on the antioxidant properties during the Chinese bayberry Jiaosu …
the resultant effects on the antioxidant properties during the Chinese bayberry Jiaosu …
Yeast Research in India: A Perspective on Taxonomy and Applications
R Jadhav, A Baghela - Progress in Mycology: An Indian Perspective, 2021 - Springer
Yeasts have remained one of the important microbes because they represent excellent
scientific model systems of eukaryotic origin and find numerous biotechnological …
scientific model systems of eukaryotic origin and find numerous biotechnological …
Avaliação do potencial de umbu (spondias tuberosa) para a produção de fermentado alcoólico do tipo espumante
RD Silveira - 2023 - lume.ufrgs.br
Umbu (Spondias tuberosa) is a fruit native to the Brazilian semi-arid region (Caatinga
biome) and has great economic potential to be explored. Umbu is a climacteric fruit, ripening …
biome) and has great economic potential to be explored. Umbu is a climacteric fruit, ripening …