Evaluating ultrasound pre-treatment as a tool for improving the process of a fermented beverage made from pineapple by-products
Abstract Fermentation has the potential of converting fruit by-products into value-added products via an efficient, sustainable, and low-cost process. Traditionally, Mexicans use pineapple residues to produce a fermented beverage called tepache. As this soft drink is increasingly consumed in restaur...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Instituto de Tecnologia de Alimentos (ITAL)
2022-07-01
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| coleção: | Brazilian Journal of Food Technology |
| Assuntos: | |
| Acesso em linha: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100433&tlng=en |
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