2020 September - 16 articles
Coffee fruit production is an important agricultural sector in more than 70 tropical countries. However, the production of fruit spirits based on coffee fruits has not been investigated to date. This study evaluated, for the first time, its fermentat...
Bottle conditioning refers to a method of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonat...
Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice and cider, made from six apple varieties including dessert and cider apples, were analysed for total phenolics using three different methods: (a) the Folin-C...
Phenolic profiles obtained by liquid chromatography with UV/vis detection were here exploited to classify cava samples from the protected designation of origin Cava. Wine samples belonging to various classes which differed in grape varieties, blends...
A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow mil...
Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes,...
The expansion of the beer industry has enabled many possibilities for improvement regarding the taste, aroma and functionality of this drink. Health-related issues and a general wish for healthier lifestyles has resulted in increased demand for funct...
There is, to-date, an expanding interest concerning the use of cyclodextrins as green food-grade co-solvents in the aqueous extraction of polyphenols, however, data regarding polyphenol extraction from waste orange peels (WOP) are lacking. On this gr...
Transition metals, including copper, iron, and manganese, are known to catalyze the generation of reactive oxygen species (ROS) in beer leading to reduced product stability. Metals in beer are generally derived from raw ingredients. The present study...
Food fraud and adulteration is a major concern in terms of economic and public health. Multivariate methods combined with spectroscopic techniques have shown promise as a novel analytical strategy for addressing issues related to food fraud that cann...
Due to socioeconomic changes, the demand for and interest in alcoholic beverages have recently been increasing. Among various alcoholic drinks, consumer preference for wine could be varied. It might be related with its complexity, as wine is known to...
Background: Donkey milk is used in infant nutrition for the treatment of children affected by cow’s milk protein allergy, thanks to its hypo-allergenicity, mainly due to its protein profile, which is very close to that of human milk. Furthermor...
Pulsed light is an emerging non-thermal technology viable for foodstuff sanitation. The sanitation is produced through the use of high energy pulses during ultra-short periods of time (ns to µs). The pulsed light induces irreversible damages at...
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This revie...
Rose apple fruits (Syzygium agueum Alston cv. Taaptimjan) were used to produce cider to overcome their limitation of short shelf life. Following fermentation, alternative pasteurization conditions at 63 °C for 15 s and at 71 °C for 6 s were c...
The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS. A total of 57 important volatile compounds (FD ≥ 2) were scree...
