Browsing Department of Food Science & Technology by Author "Buddhika, M.A.A."

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Functional constituents of fruit juices after acetic acid fermentation

Buddhika, M.A.A.; Perumpuli, P.A.B.N.; Dilrukshi, Nirosha (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2021-12-31)

Fruits are dense sources of nutrients with many functional properties. Acetification of fruit juices generates different types of fruit vinegar with a variety of flavors and uses. In this study, Alcoholic juices fermented ...
Identification and characterization of acetic acid bacteria species isolated from various sources in Sri Lanka.

Buddhika, M.A.A.; Perumpuli, P.A.B.N.; Kaumal, Migelhewa Nidarsha (2021)

Forty-three acetic acid bacteria (AAB) strains were isolated from different types of fruits, flowers and fermented products collected from different regions of Sri Lanka. They were identified using morphological, physiological ...
Production of Antioxidant Rich Tomato Vinegar: An Alternative to Coconut Vinegar in Culinary Production.

Perumpuli, P.A.B.N.; Buddhika, M.A.A.; Kaumal, Migelhewa Nidarsha (King Mongkut's Institute of Technology Ladkrabang (KMITL), 2022)

Tomato is an antioxidant-rich highly perishable fruit, and it is a crop with high postharvest losses due to its tender appearance and surplus production. Thus, to allow value addition and to reduce its postharvest losses, ...

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