Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
Sign Up to like & getrecommendations! Published in 2017 at "Brazilian Journal of Microbiology"
DOI: 10.1016/j.bjm.2016.11.006
Abstract: The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In… read more here.
Keywords: apple based; kefir; fermentation process; apple ... See more keywords
Dehydrated apple‐based snack supplemented with Agave fructans exerts prebiotic effect regulating the production of short‐chain fatty acid in mice
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DOI: 10.1111/jfpp.14026
Abstract: The effect of dehydrated apple‐based snack supplemented with Agave fructans on short‐chain fatty acids (SCFA) production in mice was evaluated. Animals were randomly divided into three groups (n = 8): Control group (CG), oligofructose (OG), and Agave… read more here.
Keywords: agave fructans; snack supplemented; dehydrated apple; based snack ... See more keywords
Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies
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DOI: 10.3390/toxins10110475
Abstract: Apples and apple-based products are among the most popular foods around the world for their delightful flavors and health benefits. However, the commonly found mold, Penicillium expansum invades wounded apples, causing the blue mold decay… read more here.
Keywords: apple based; patulin; mitigation strategies; apples apple ... See more keywords