High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology
which has already been applied in the food industries. Besides maintaining the food safety …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Background Probiotic foods containing beneficial microorganisms have been in demand
due to improved digestion and gut environment upon consumption. Since thermal …

Functional nutrition, which includes the consumption of fruit juices, has become the field of
interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to …

This study examined the probiotic potential of Lactobacillus casei UK 318, isolated from
Iranian yogurt, and its application in mango juice. L. casei UK 318 was stable to acidic pH (at …

Background: Phytochemical, bioactive and nutraceutical compounds are terms usually
found in the scientific literature related to natural compounds found in plants linked to health …

BACKGROUND Coffee flavor can be significantly influenced by microbial activities in
spontaneous fermentation of coffee cherries. The potential of lactic acid bacteria for flavor …

This research aimed to develop juçara and passion fruit flavored gelatin confections with
Bacillus coagulans GBI-30 6086. The jelly candies were evaluated during 90 days of shelf …

This study evaluated the pH, acidity, soluble solids, color, dietary fiber, sensory acceptance
and the viability of Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus …