American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2015, 3(4A), 12-17
DOI: 10.12691/ajfst-3-4A-3
Open AccessResearch Article

Biotransformation in Temperate Climate Fruit: A Focus on Berries

Paula Becker Pertuzatti1, and Milene Teixeira Barcia2

1Instituto de Ciências Exatas e da Terra, Engenharia de Alimentos, Universidade Federal de Mato Grosso, Barra do Garças, Brazil

2Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rio Grande, Brazil

Pub. Date: September 10, 2015
(This article belongs to the Special Issue Challenge and Trends in Food Processing)

Cite this paper:
Paula Becker Pertuzatti and Milene Teixeira Barcia. Biotransformation in Temperate Climate Fruit: A Focus on Berries. American Journal of Food Science and Technology. 2015; 3(4A):12-17. doi: 10.12691/ajfst-3-4A-3


Berry fruits, cultivated in temperate zones, are popularly used in the human diet. With the increase in production and consumption, the development of food industry is oncoming in the sense of developing new products that can meet market needs, in addition to the development new formulations, enhancing the industrial waste and bio-transforming it to generate high value-added products is fundamental. The use of fermentation processes to increase the level of functional compounds and the production of enzymes, antibiotics and flavorings is a good example.

bioactive compounds flavour antibiotics enzymes solid-state fermentation

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