Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria

Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria

Processing mango (Mangifera indica L.) is one of the ways of minimizing post-harvest mango losses. Lactic acid bacteria (LAB) fermentation is a promising processing method to expand the diversity of processed mango products. The aim of this study was to develop fermented mango leathers and to evalua...

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Bibliographic Details
Main Authors: Martha Waithera Kuria, Joseph Wafula Matofari, John Masani Nduko
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Lactic acid bacteria
Mango leather
Phenolic compounds
Functional foods
Fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154321001083

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