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Introduction
BCCInnovation, technological center in Gastronomy - topics include: Restaurant innovation, Sustainability in the food value chain, Innovation in food products, novel foods, applications of enzymes in cooking, food education, upcycling of food waste, fermentations
Publications
Publications (2)
Plant-based products are currently gaining consumers’ attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in the present study, using a commercial lactic acid bacteria strain combination (CH) and a selected mixtu...
A traditional fermentative process typical of North-African countries has been used to develop a new product using orange peels discarded from orange juice making. The impact of different NaCl (5-10-15%), sucrose (3-4-5%) and time (40-65-90 days) conditions on the physicochemical characteristics of the final product (instrumental texture, color, vo...
