Acerola (Malpighia emarginata DC) is a cherry-like tropical fruit well-known for being a rich
source of ascorbic acid (vitamin C) and phenolic compounds. This review provides a …

Sažetak Mead is a fermented alcoholic beverage that is made from honey diluted in water
and commonly with the addition of other ingredients. The chemical characteristics of mead …

Positive effects of fermented foods consumption on humans have stimulated lots of research
attention. The aim of this study was to determine the effect of Lactobacillus paracasei M-8R …

Amino acids (AAs) are minor compounds occurring in meads contributing to their final
organoleptic properties. Determination of AAs profile and content can help to assess the …

Mead is an alcoholic beverage obtained by fermenting a dilute solution of honey with yeasts.
The aim of this study was to develop and evaluate a probiotic mead from the co-fermentation …

This work evaluated the effect of the cowpea (Vigna unguiculata L. Walp) extract
concentration on mead production. Fermentations were carried out in 500-mL Erlenmeyer …

The present work aimed to evaluate the biochemical, physicochemical and
melissopalynological characteristics of two honey types obtained from the same production …

In classic fermentations, the costs related to the additional consumption of raw materials and
the longer fermentation times related to the inoculum propagation stage can be reduced …

Sažetak Research background. Due to the lack of nitrogen in honey, fermentation of honey
must is limited or delayed, in addition to stimulating the production of unpleasant sensory …

There is a growing market for craft beverages with unique flavors. This study aimed to obtain
a palate-pleasing mead derived from Pichia kudriavzevii 4A as a monoculture. Different …