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    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 ...
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    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 ...
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    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 ...
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    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 ...
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    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 ...
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    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 ...

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    AuthorMandha, Juliana (6)
    Matemu, Athanasia (6)
    Raes, Katleen (6)
    Shumoy, Habtu (6)
    Devaere, Jolien (2)Gellynck, Xavier (2)Schouteten, Joachim (2)De Winne, Ann (1)de Winne, Ann (1)SubjectNATURAL SCIENCES (2)Volatile profile (2)Consumer sensory acceptability (1)Fermentation (1)Fortification (1)Gas chromatography-mass spectrometry (1)In vitro digestion (1)Lactic acid bacteria (1)Maize porridge (1)Mango by-products (1)... View MoreDate Issued2022 (3)2021 (2)2023 (1)Has File(s)Yes (6)

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