Evaluation of the composition and quality of watermelon and mango juices fermented by <i>Levilactobacillus brevis, Lacticaseibacillus casei</i> and <i>Pediococcus pentosaceus</i> and subsequent simulated digestion and storage-Reference-Cited by-同舟云学术

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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

Published:2022-06-08 Issue:8 Volume:57 Page:5461-5471
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Mandha Juliana¹²^ORCID,Shumoy Habtu¹,Matemu Athanasia O.²,Raes Katleen¹^ORCID

Affiliation:

1. Research Unit VEG‐i‐TEC, Department of Food Technology, Safety and Health Ghent University Campus Kortrijk Sint‐Martens‐Latemlaan 2B 8500 Kortrijk Belgium

2. Department of Food Biotechnology and Nutritional Sciences Nelson Mandela African Institution of Science and Technology 447 Arusha Tanzania

Funder

Bijzonder Onderzoeksfonds UGent

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15878

Reference41 articles.

1. Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

2. Post‐harvest loss along the watermelon value chain in the tropics;Adepoju A.O.;International Journal of Vegetable Science,2020

3. Effect of refrigerated storage on the physicochemical characteristics and viability of Lactobacillus plantarum in fermented watermelon juice with or without supplementation with inulin or fructooligosaccharide

4. Use of a free radical method to evaluate antioxidant activity

5. Physiological and Transcriptional Response of Lactobacillus casei ATCC 334 to Acid Stress

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