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Chapter 8 - Current trends and opportunities of plant-based non-alcoholic probiotic beverages: A European and African perspective
(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 ...
Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges
(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 ...
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
(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 ...
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
(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
(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 ...