Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects

Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects

The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnological processes can be used to create new applications for thes...

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Bibliographic Details
Main Authors: Elisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso, Giuseppe Zeppa
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
lactic acid bacteria
functional food
bioactive compounds
gas chromatography
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/13/23/3715
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