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 …

Throughout history, honey has been used for many different purposes and due to its
medicinal properties, has been one of the products marketed by traders. The figure of the …

Recently, an increasing interest is paid to bee products obtained as a result of the
fermentation process. Some of them can be consumed directly (bee-collected pollen, honey …

In this work the influence of acerola (Malpighiae marginata DC) pulp, at concentrations of 0,
10, 15, 25 and 30%, on mead production by Saccharomyces cerevisiae AWRI 796 was …

Beetroot is a crop with lots of nutritional and health benefits. The study investigated the effect
of different fermentation days on the physicochemical and sensory qualities of wine made …

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 …

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 …

Mies is a delicious honey wine traditionally processed in Ethiopia and Eritrea. This study
aimed to investigate the standardization and characterization of high-quality Mies. The …

Fermentation is one of the older forms of preservation, which helps to transform simple raw
materials into value-added products. Fermentation will result in the formation of alcohols …

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 …