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Pantelidis, G.E, Vasilakakis, M, Manganaris, G.A, and Diamantidis, G, Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries, Food Chemistry, 102, 777-783, 2007.

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Article

Biotransformation in Temperate Climate Fruit: A Focus on Berries

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


American Journal of Food Science and Technology. 2015, Vol. 3 No. 4A, 12-17
DOI: 10.12691/ajfst-3-4A-3
Copyright © 2015 Science and Education Publishing

Cite this paper:
Paula Becker Pertuzatti, 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.

Correspondence to: Paula  Becker Pertuzatti, Instituto de Ciências Exatas e da Terra, Engenharia de Alimentos, Universidade Federal de Mato Grosso, Barra do Garças, Brazil. Email: paulapertuzatti@yahoo.com.br

Abstract

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.

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