Changes in microbial and physicochemical properties during free-cell and encapsulated probiotic fermentation of red dragon fruit juice

Red dragon fruit or red pitaya (Hylocereus polyrhizus) has gained its popularity in recent years because of its unique appearance and high nutrient contents (fiber, oligosaccharides, proline, potassium, sodium, and betacyanin). Most of the time, the fruit is consumed freshly but the shelf-life of th...

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Bibliographic Details
Main Author: Ong, Yien Yien
Format: Thesis
Published: 2014
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