Beverages, Volume 4, Issue 1

Mycotoxins and haloanisoles are secondary metabolites produced under special conditions of temperature and humidity by fungi colonizing a variety of commodities from preharvest up to consumer use. Ochratoxin A and 2,4,6-trichloanisole are produced ma...

The traceability of foodstuffs is now a relevant aspect of the food market. Scientific research has been devoted to addressing this issue by developing analytical protocols in order to find the link between soil and food items. In this view, chemical...

The current demanding and busy lifestyle has spawned the development of supplements that are marketed as energy and concentration boosters. Energy shots are one of the most popular such supplements due to their small volume and efficient packaging. T...

In this paper, two high-nutrition commodities that are produced in great amounts in Brazil were joined in a single functional product. Yerba mate (Ilex paraguariensis) is rich in bioactive compounds, while soybean is a high-quality protein source. Th...

The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human h...

Trans-2-decenal and tridecane are compounds found in wine made from brown marmorated stink bug (BMSB)-contaminated grapes. The effectiveness of post-fermentation processes on reducing their concentration in finished wine and their longevity during wi...

Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effec...

Chardonnay wines have a long-standing reputation regarding their aging potential. However, in some cases, they face premature oxidation a few years after bottling. Scientific reports are, for now, multiparametric and unclear. Polyphenols seem to be a...

Besides sensory attributes, color is a parameter affecting consumers’ perception of the powdered coffee product or brew. The aim of this study was to develop and compare non-linear and linear regression models for the description of experimentally de...

Globally, traditional and herbal teas are a prominent dietary source of polyphenols, and represent a class of bioactive molecules that are closely associated with a variety of health benefits. Most consumers prepare tea using tea bags, although there...