Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics
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DOI: 10.1002/jsfa.14236
Abstract: Lacticaseibacillus paracasei, widely recognized for its safety, is frequently used as a starter culture in fermented foods. In the present study, the differences in the physicochemical properties, antioxidant activities, volatile compounds and non‐volatile compounds of… read more here.
Keywords: enhancing quality; mango juices; paracasei fermentation; juices lacticaseibacillus ... See more keywords
Pre-harvest application of hexanal formulations for improving post-harvest life and quality of mango (Mangifera indica L.) cv. Dashehari
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04464-9
Abstract: The highly perishable nature of the mango fruit which leads to quick deterioration in quality is the major limiting factor for mango growers of north India. Studies were, therefore, planned to determine the role of… read more here.
Keywords: quality; quality mango; mango fruits; life quality ... See more keywords