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Beverages, Volume 2, Issue 3

September 2016 - 8 articles

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Articles (8)

  • Article
  • Open Access
14 Citations
7,002 Views
7 Pages

The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study

  • Marina C. Rebouças,
  • Maria Do C. P. Rodrigues,
  • Silvia M. De Freitas and
  • Bruno B. A. Ferreira

20 September 2016

The development of a lactose-free beverage comes as a new feeding alternative to a product with excellent nutritional and functional characteristics to individuals with food restrictions related to milk. Thus, this study aimed to develop a cashew nut...

  • Article
  • Open Access
6 Citations
7,827 Views
19 Pages

A Colorimetric Method for the Determination of the Exhaustion Level of Granular Activated Carbons Used in Rum Production

  • Harold Crespo Sariol,
  • Kenny Vanreppelen,
  • Jan Yperman,
  • Ángel Brito Sauvanell,
  • Robert Carleer and
  • José Navarro Campa

20 September 2016

Spectrophotometric measurement applied on saturated granular activated carbon (GAC) is not yet explored. A colorimetric method in the visible range has been developed in order to determine the exhaustion level of GAC used in rum production. Aqueous a...

  • Review
  • Open Access
81 Citations
27,884 Views
20 Pages

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

  • Nor Nadiah Abdul Karim Shah,
  • Rosnah Shamsudin,
  • Russly Abdul Rahman and
  • Noranizan Mohd Adzahan

Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has b...

  • Article
  • Open Access
13 Citations
14,644 Views
10 Pages

Mbege is a beer made of banana (Musa spp.) and finger millet (Eleusine coracana). It is the most popular indigenous alcoholic beverage in northeastern Tanzania, and plays an important role in the economy of the region. In this study, we observed and...

  • Review
  • Open Access
25 Citations
9,402 Views
11 Pages

Microbial Glycosidases for Wine Production

  • Sergi Maicas and
  • José Juan Mateo

Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. The yeasts present in spontaneous fermentation may be divided into two groups: the Saccharomyces...

  • Article
  • Open Access
15 Citations
10,127 Views
12 Pages

Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

  • Julie Culbert,
  • Naomi Verdonk,
  • Renata Ristic,
  • Sandra Olarte Mantilla,
  • Melissa Lane,
  • Karma Pearce,
  • Daniel Cozzolino and
  • Kerry Wilkinson

Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling...

  • Article
  • Open Access
14 Citations
6,260 Views
13 Pages

Single cultivar wines made with two different red grape cultivars from AOC Valdeorras (Galicia, NW Spain), Mencia and Alicante Bouschet, were studied with the aim of determining their color and phenolic composition. Two sets of analyses were made on...

  • Article
  • Open Access
41 Citations
23,248 Views
12 Pages

Potential health benefits of tea consumption are often attributed to the antioxidant activity of polyphenols. Whether steep time, often variable in a real-life situation, makes a biological difference in terms of polyphenol content and antioxidant ac...

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Beverages - ISSN 2306-5710