Beverages, Volume 11, Issue 2

Kombucha, traditionally fermented from black or green tea, is well known for its potential health benefits. However, its high caffeine content may limit consumption for certain individuals. Therefore, this study aimed to develop a low-caffeine kombuc...

Hop is a key ingredient in beer production, and drying it allows it to be stored before use. Unfortunately, postharvest drying techniques can negatively affect hop quality. In this study, we compared drying using a hot stove (H), freeze-drying (F), a...

As an essential mineral element, selenium (Se) must be consumed by organisms through food and beverages. A method used to raise the amount of Se in food made from plants is biofortification, which is the process that increases the bioactivity and con...

Fruit brandy equipment commonly uses partial condensation (dephlegmation) to generate reflux in the distillation column. Here, we examined the effect of dephlegmation on the composition of fruit brandies in both lab-scale and large-scale settings. In...

The development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall a...

This study examined the ability of four beneficial strains (Lactobacillus rhamnosus LbRE-LSAS, Bifidobacterium animalis subsp. lactis Bb12, and two yogurt starters TA040 and LB340) to ferment MRS or milk containing free linoleic acid (0, 0.5, or...

The cashew apple constitutes approximately 90% of the total fruit mass produced by the cashew tree, with the remaining 10% being the cashew nut. Despite its high nutritional value, it is regarded as an agricultural byproduct. Numerous scientific stud...

While studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before. We characterised a blend (80:20 v/v) of Trebbiano Abruzzese white wine, organic kiwifruit win...

Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptan...

Background: Investigating fluid consumption among children and adolescents poses a challenge due to varying dietary behaviors and hydration needs. This systematic review aims to assess total water intake (TWI) and total fluid intake (TFI) in children...