Several tropical, subtropical and temperate fruits although they differ in shape, colour, taste
and nutritive values, provide numerous health benefits. Some of the edible fruits ripen within …

The aim of this work was to explore the use of several Mediterranean fruit juices as
fermentable substrates to develop new non-dairy fermented beverages. Microbiological …

Significant amounts of wastes are generated by the coffee industry, among of which, coffee
silverskin (CS) and spent coffee grounds (SCG) are the most abundantly generated during …

Yellow mombin (Spondias mombin L.) is a tropical fruit with increasing acceptance in both
national and international fruit markets. The aim of this work was to evaluate the centesimal …

The aim of the present work was to evaluate the use of the kefir grains as a starter culture for
new cocoa (Theobroma cacao L.) beverages. Fermentation was performed by inoculating …

The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu,
cupuassu and jaboticaba and characterize them using gas chromatography–mass …

This is the first book to focus on the scientific principles underlying the fermentation
processes of cocoa and coffee beans and their impact on product quality and safety. The text …

To evaluate the potential for fermentation of raspberry pulp, sixteen yeast strains (S.
cerevisiae and S. bayanus) were studied. Volatile compounds were determined by GC–MS …

Spondias purpurea and S. mombin (Anacardiaceae) are tropical species native to Mexico
with a distribution that spans all of tropical America, Central America, Peru and Brazil. The …

The objectives of this study were the selection of a strain of Saccharomyces cerevisiae, the
elaboration of a fermentative process using cocoa (Theobroma cacao L.) fruit pulp, and the …