March 2024 - 22 articles
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...
of 3
Get Alerted
Add your email address to receive forthcoming issues of this journal.
