Current modern dietary patterns throughout the world have resulted in adverse health
implications. On the other hand, current agricultural practices and methods employed in food …

Nonalcoholic fermentation could improve the organoleptic quality and functionality of fruit
juice, and lactic acid bacteria (LAB)-fermented fruit juice has been proven to be beneficial to …

Fermented beverages have been a constant companion of humans throughout their history.
A wide range of products have been developed with time, depending on the availability of …

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) …

This study investigated the ability of Lactiplantibacillus paraplantarum CRL2051 and
Lactiplantibacillus plantarum CRL2030, two lactic acid bacteria isolated from fruits, to …

A green pre-treatment approach, microwave (MW) and ultrasound (US), along with drying
methods [hot air (HA) and freeze-drying (FD)], was assessed for colour properties …

This study investigated the changes in volatile and nutrient compounds of mango juice
fermentation by lactic acid bacteria (LAB)(Lactobacillus plantarum NCU116, Lactobacillus …

This study is aimed to explore the feasibility of ultrasound on enhancing the fermentation
properties of ginkgo kernel juice by Lactiplantibacillus plantarum Y2. Specifically, ultrasound …

The purpose of this study was to investigate the bioaccessibilities of total phenolic
compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in …

This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to
obtain high quality juice, and prepared functional apple juice using fermentation technology …