Journal of Food & Industrial Microbiology

Department of Food Engineering and Process Management, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland

Publications

• Commentary   
  Impact of Heat Treatment and Lactic Acid Fermentation on the Physicochemical Characteristics of Pumpkin Juice
  Author(s): Aneta Kufel*
  
  Pumpkin is a widely consumed fruit, appreciated for its rich flavor, vibrant color, and numerous nutritional benefits. Pumpkin juice, made from fresh pumpkins, is a natural source of vitamins, minerals, and bioactive compounds, particularly beta-carotene, which is a precursor of vitamin A. However, like many fresh fruit juices, pumpkin juice is highly perishable due to its high moisture content, making it prone to spoilage by microorganisms. To extend its shelf life, various preservation techniques are employed, including heat treatment and fermentation. Heat treatment is a common method used to preserve the nutritional and sensory qualities of juices, while lactic acid fermentation offers a way to introduce beneficial probiotics and enhance the health properties of the juice... Read More»
  DOI: 10.37421/2572-4134.2024.10.307

  Abstract HTML PDF