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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 ...
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 ...