Browsing Research Articles [LISBE] by Author "Raes, Katleen"
Now showing items 1-6 of 6
-
Chapter 8 - Current trends and opportunities of plant-based non-alcoholic probiotic beverages: A European and African perspective
Mandha, Juliana; Shumoy, Habtu; Matemu, Athanasia; Raes, Katleen (Elsevier, 2021-05)Although dairy-based foods have been the main probiotic food sources, a range of plant-based products are currently being developed to meet the needs of vegetarians, lactose intolerant persons, individuals on low cholesterol ... -
Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality
Mandha, Juliana; Shumoy, Habtu; Matemu, Athanasia; Raes, Katleen (Elsevier Ltd., 2023-02)Characterization, pasteurization and storage are essential steps in fruit juice processing. Watermelon, pineapple, and mango juices were pasteurized at 80 ± 2 °C and held at different treatment times (1, 2.5, 5, 10, and ... -
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
Mandha, Juliana; Shumoy, Habtu; Devaere, Jolien; Schouteten, Joachim; Gellynck, Xavier; de Winne, Ann; Matemu, Athanasia; Raes, Katleen (Elsevier Ltd., 2021-10-01)Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis ... -
Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices
Mandha, Juliana; Shumoy, Habtu; Devaere, Jolien; Schouteten, Joachim; Gellynck, Xavier; De Winne, Ann; Matemu, Athanasia; Raes, Katleen (MDPI, 2022-01-28)Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum ... -
Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
Mandha, Juliana; Shumoy, Habtu; Matemu, Athanasia; Raes, Katleen (John Wiley & Sons, Inc., 2022-05-29)This study evaluated the composition of watermelon and mango juices fermented by Levilactobacillus (L.) brevis, Lacticaseibacillus (La.) casei and Pediococcus (P.) pentosaceus and subsequently simulated in vitro digestion ... -
Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges
Mandha, Juliana; Shumoy, Habtu; Matemu, Athanasia; Raes, Katleen (MDPI, 2022-07-15)Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges ...