Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice
X Sun, Y Zhang, F Li, X Jiao, D Ma, L Zhang, B Yang… - Food Bioscience, 2022 - Elsevier
The purpose of this research was to screen strains to ferment pumpkin juice with excellent
flavor and biological activities by the comparison of 5 species of lactic acid bacteria (LAB) …
flavor and biological activities by the comparison of 5 species of lactic acid bacteria (LAB) …
[PDF][PDF] Organic Sea Buckthorn or Rosehip Juices on the Physicochemical, Rheological, and Microbial Properties of Organic Goat or Cow Fermented Whey Beverages
M Bartoń, R Waraczewski, BG Sołowiej - Applied Sciences, 2025 - researchgate.net
This study was focused on the production of fermented whey beverages (goat—sweet or
sour whey, and cow—sweet or sour whey) enriched with organic fruit juices: sea buckthorn …
sour whey, and cow—sweet or sour whey) enriched with organic fruit juices: sea buckthorn …
Karakteristik Yoghurt Probiotik dari Filtrat Biji dan Daging Buah Labu Madu dengan Lama Fermentasi yang Berbeda
EEB Nasarani, S Winarti - G-Tech: Jurnal Teknologi …, 2023 - ejournal.uniramalang.ac.id
Biji dan daging labu madu dapat dimanfaatkan sebagai yoghurt. Penelitian ini bertujuan
untuk mengetahui pengaruh proporsi filtrat biji dan filtrat daging labu madu serta lama …
untuk mengetahui pengaruh proporsi filtrat biji dan filtrat daging labu madu serta lama …
[PDF][PDF] EVALUACIÓN DE LA CALIDAD DEL YOGUR CON DIFERENTE CONCENTRACIÓN DE PULPA DE ZAPALLO (Cucurbita maxima)
OBJ EDUARDO - 2023 - cia.uagraria.edu.ec
Según datos de Encuesta Nacional de Ingresos y Gastos, el 24.40% de ingresos de las
familias ecuatorianas es destinado para los alimentos y bebidas no alcohólicas, siendo el …
familias ecuatorianas es destinado para los alimentos y bebidas no alcohólicas, siendo el …
Sustainable utilization and optimization of spray dried fermented pumpkin juice
Pumpkin, a nutrient rich vegetable with approximately 27 million tonnes production globally
generates high amount of pumpkin waste. The need of the hour is the utilization of vegetable …
generates high amount of pumpkin waste. The need of the hour is the utilization of vegetable …