Beverages, Volume 3, Issue 4

In the current Special Issue, numerous and different aspects related to milk, an important component of a well-balanced diet, are presented.[...]

Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative co...

This study evaluates the quality of the cocoa beverages produced in Nigeria with respect to the occurrence and levels of organochlorine pesticides OCPs residues in order to ascertain the potential health risks to the general public. Seven cocoa-based...

Fruits and vegetables are known as sources of nutritionally important phytochemicals, such as phenolic compounds, and Brazilian biodiversity may be hiding many underexplored fruits with potential health benefits. In this study, we formulated a fruit-...

Classification of a series of Australian beers was performed using synchronous scanning fluorescence spectroscopy and emission-excitation matrices based on the IR fingerprint regions. The results indicate that synchronous scanning fluorescence spectr...

While some European antagonists claim that united Europe is a utopia, grounded on mental and cultural discrepancies as well as aversion to changes of any kind, this paper challenges this cultural heterogeneity by looking at the history of the EU from...

Blueberry juice processing includes multiple steps and each one affects the chemical composition of the berries, including thermal degradation of anthocyanins. Not-from-concentrate juice was made by heating and enzyme processing blueberries before pr...

The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullnes...

Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a pub...

We report on a preliminary study designed to assess the impact of the sound of the closure on the taste of wine. Given that people hold certain beliefs around the taste/quality of wines presented in bottles having different closure types, we expected...

The purpose of this article is to assess the reliability and accuracy (validity) of hypothetical binary tasting judgments in an oenological framework. The model that is utilized allows for the control of a wide array of variables that would be exceed...

Lambic beer is the oldest style of beer still being produced in the Western world using spontaneous fermentation. Gueuze is a style of lambic beer prepared by mixing young (one year) and older (two to three years) beers. Little is known about the vol...

Cucumber is a nutritious vegetable containing a large amount of nutrients. Due to its numerous health benefits, and even after the blind taste test, it can be used as a beverage by blending it with other suitable juices. Therefore, an attempt has bee...

Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the part that remains under the si...

The main objective of this paper was to evaluate the efficiency of probiotic strain, Lactobacillus rhamnosus GG (ATCC 53103) as a protective culture when present in a food system. A non-fermented sea buckthorn-based beverage was developed. To meet th...

(1) Background: Social media has increased in importance as a primary source of health communication but has received little academic attention. The purpose of this study was to conduct a content analysis of Facebook comments made in response to a fi...