2026 February - 10 articles
Winemakers have to deal with enzymatic browning caused by a grape polyphenol oxidase called tyrosinase. Due to the problems related to sulphur dioxide and its use in winemaking, oenologists need alternative and effective treatments for inhibiting enz...
Background: The incorporation of botanical ingredients into craft beer has emerged as a promising strategy to enhance nutritional value and expand its sensory diversity. Thus, this review aims to discuss the impact of adding botanical extracts on the...
Kombucha’s growing popularity worldwide has been accompanied by a growing consumer interest in exploring new flavors and adopting healthier diets. In this preliminary consumer-driven study, we investigated the application of white hibiscus (WH)...
Handling dispersion of casein powders in water is widely encountered in the milk industry. However, in silico prediction of the apparent viscosity of these colloidal dispersions is not an easy task, especially when these micellar casein suspensions a...
Aloe vera (Aloe barbadensis Miller) represents a rich natural source of water, minerals, polysaccharides, vitamins, phenolic compounds and bioactive molecules that exert multiple health-promoting effects relevant to athletic performance. Its high con...
Ohmic heating pasteurization (OHP) is a volumetric thermal processing technology that enables rapid and uniform heat generation within liquid foods. This study aimed to optimize the OHP conditions for passion fruit juice processing by maximizing ther...
Matcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be consumed bot...
This study investigates the effects of terroir on the sensory expression of two major white grape varieties, Fetească albă and Sauvignon blanc. The experimental design included wines from eleven wineries distributed across the main Romanian...
A mixed functional beverage was developed using mango, pineapple, and acerola pulps combined with Brazil nut extract, targeting the nutritional and physiological needs of the elderly. The formulation was designed to deliver vitamin C and carotenoids,...
The integration of fruit by-products into brewing represents a promising strategy to enhance sustainability within the beverage sector. This study evaluates the use of dried blackberry (Rubus fruticosus L.) juice pomace, either untreated or pre-treat...
