The production of fruit vinegars as a way of making use of fruit by-products is an option
widely used by the food industry, since surplus or second quality fruit can be used without …

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 …

Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The
microorganisms associated with Brazilian kefir were investigated using a combination of …

Abstract Pineapple (Ananas comosus (L.) Merril) is a tropical fruit rich in nutrients
characterized by a pleasant taste and widely consumed in several countries. It is used to …

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 …

Polyphenols in Plants: Isolation, Purification and Extract Preparation, 2nd edition, provides a
detailed insight into polyphenols that occur naturally in plants and how they can be affected …

The microorganisms associated with sugary Brazilian kefir beverage were investigated
using a combination of culture-dependent and-independent methods. A total of 289 bacteria …

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 …

Extremely low birth weight (ELBW) infants have high morbidity and mortality, frequently due
to invasive infections from bacteria, fungi, and viruses. The microbial communities present in …

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 …