2024 March - 22 articles
A decoction of Rhizophora mucronata Lam. mangrove bark is used as an antidiabetic treatment in Asia. Kombucha tea is a fermented beverage, which is also claimed to be antidiabetic. In this work, the potency of R. mucronata leaves as α-glucosida...
The volume and stability of wine foams are influenced by many components of the matrix, especially proteins. However, the synergistic or inhibiting effects among these protein fractions, as well as their interactions with other wine components, are s...
Craft breweries release wastewater into the environment, posing serious environmental concerns. Microbial fuel cells (MFCs) are an attractive technology that has been used in industrial wastewater treatment. This study used a scalable system of nine...
Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine, despite the substantial growth in sparkling wine in recent years. We address these gaps and par...
Drinkable yogurts are low-viscosity beverages often created by diluting yogurt with water or high-value-fluid milk. Yogurt acid whey, a typically discarded byproduct of the Greek yogurt industry, may serve as an upcycled ingredient for these types of...
Salmonella enterica, known for its resilience to acidic environments, has been linked to foodborne outbreaks of illness from fruit derivatives. This study aimed to assess the survival of five serovars of Salmonella enterica subsp. enterica in various...
Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, a...
It has been proposed that the consumption of foods high in sugar or fat may cause addictive behavior. The aim of this study was to adapt and validate a soft drink addiction scale that can be used in future studies and to strengthen the proposal of fo...
(1) Background: The definition of value addition is based on the process or processes which are used to transform, physically, the initial raw material into the final food or non-food article. Diversification can enhance the possibility of increased...
This study explored the potential of pulsed electric field (PEF) as an alternative wine-aging method in four Xinomavro red wines with the implementation of several wood chips (apricot, peach, apple, cherry, acacia, and oak trees). The evolution of to...
Health-related nutritional human studies rely on the validity of dietary data provided by study participants. Reliable biomarkers for food intake help objectify data collected by food frequency questionnaires. They facilitate the monitoring of compli...
A rapid and efficient technique was applied, which used an electronic nose based on a mass detector (MS-based e-nose) combined with headspace solid-phase microextraction sampling and chemometric tools to classify beer samples between fresh and aged a...
The intricate framework of attributes that define coffee quality, from varietals to processing methods, presents a comprehensive array of sensory experiences that influence consumption patterns. This research delves into the complex relationship betw...
This study examined the effects of adding herbs, spices, and fruits into fermented Olympus Mountain tea (Sideritis scardica) kombucha using thyme honey as a sweetener. This study evaluated how these additions affected the tea’s physical, chemic...
Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-...
Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspber...
Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10...
This investigation aimed to assess how the somatic cell count (SCC) impacts milk production and the physicochemical quality of milk, including the effects of centrifugation and microfiltration on SCCs and the yield of fresh cheese. Milk production wa...
Kava is the traditional intoxicating beverage of the Pacific with mild sedative and muscle relaxant effects, which are attributed to a group of compounds known as kavalactones. This paper aims to evaluate the quality of kava sold in the local markets...
Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been stud...
Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for th...
Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and her...
