Fermentation of cashew apple juice to produce high added value products

World Journal of Microbiology and Biotechnology

Volumn 23, Issue 10, 2007, Pages 1409-1415

  Honorato, Talita Lopes ^a   Rabelo, Maria Cristiane ^a   Gonçalves, Luciana Rocha Barros ^b   Pinto, Gustavo Adolfo Saavedra ^c   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b Campus Do Pici   (Brazil)

^c EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

Author keywords

Cashew apple juice; Fermentation; High added value products; Low cost substrate; Response surface analysis

Indexed keywords

AGRICULTURAL PRODUCTS; CULTIVATION; DEXTRAN; FERMENTATION; MICROBIOLOGY; SUBSTRATES;

CASHEW APPLE JUICE; HIGH ADDED VALUE PRODUCTS; LOW COST SUBSTRATES; RESPONSE SURFACE ANALYSIS;

FRUIT JUICES;

ANACARDIUM OCCIDENTALE; LEUCONOSTOC MESENTEROIDES; MALUS X DOMESTICA;

EID: 34548590207     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-007-9381-z     Document Type: Article

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