Physicochemical and Sensory Properties of Vinegar Produced from Pineapple Waste
Sentinaro Walling, Akali Sema, C.S Maiti, Animesh Sarkar, S.P Kanaujia & Alemla Imchen · European Journal of Nutrition & Food Safety · 2025
Pineapple processing generates a huge amount of by-products like peels, core and pomace which are often discarded, resulting in major disposal and environmental issue. These residues are rich in sugars making them an ideal substrate for fermentation to produce value-added product...
Open access
Research Article
10.9734/ejnfs/2025/v17i31667