Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

The present study proposes the production of vinegars from pineapple processing residues as an eco-friendly strategy for adding value and economic strengthening of the production chain. Pineapple pulp and peel wines were produced and acetificated to vinegar by wild strains of acetic bacteria using O...

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Detalles Bibliográficos
Autores principales: Bertan, Fernanda Aparecida Brocco, da Silva Pereira Ronning, Eduardo, Marchioro, Marcelo Luis Kuhn, Oldoni, Tatiane Luiza Cadorin, Dekker, Robert F. H., da Cunha, Mário Antônio Alves
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653374/
https://www.ncbi.nlm.nih.gov/pubmed/36371484
http://dx.doi.org/10.1038/s41598-022-23968-2

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