Fermentation, Volume 5, Issue 3 (September 2019) – 32 articles
Cover Story (view full-size image): Cashew apple juice is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples (byproducts in the production of cashew nuts) employing nonconventional yeasts. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated for that purpose. View this paper.
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