Given apple, an easily adapted culture, and a large number of apple varieties, the
production of apple cider is widespread globally. Through the fermentation process, a series …

This study aimed to evaluate the fermentation performance of a mixture of Lactobacillus spp.
in cloudy apple juices from nine cultivars. The results showed that cultivar influenced most …

For the preparation of non-alcoholic fermented apple juice products with high antioxidant
activity, we evaluated the physicochemical indicators, functional components, aroma and …

The aim of this study was to compare total phenolic content (TPC), radical-scavenging
activity (RSA), total anthocyanin content (TAC), sugar and polyphenolic profiles of two apple …

Ultrasound (US) assisted thawing of blue honeysuckle berry was utilized in order to reduce
the losses of bioactive components (ascorbic acid, anthocyanins, phenolic acids, iridoids …

Nondairy fermented products, such as fruit and vegetable juices, are gaining popularity
among consumers worldwide for health‐related and economic reasons. The purpose of this …

With the globalization of food trade, it's traceability and genuineness becomes increasingly
more difficult. Therefore, it is necessary to develop analytical tools to define the authenticity …

The usage of synchronous fluorescence as a means for discrimination between the
commercial apple juice categories was studied. We recorded total synchronous …

The aim of this paper was to evaluate the influence of different indigenous lactic acid
bacteria isolates–as a single culture or bacterial consortium–on the functional and …

Roselle (Hibiscus sabdariffa) quality is strongly influenced by several factors and the
geographical origin is one of the key parameters. However, fraudulent practices including …