September 2018 - 24 articles
Although from a food safety point, coffee is considered a shelf-stable product, changes in volatiles over time due to out-gassing and chemical reactions lead to perceivable differences in coffee aroma and “freshness”. Previous studies hav...
The use of alternative oak products (AOP) for wine aging is a common practice in which micro-oxygenation (MOX) is a key factor to obtain a final wine that is more stable over time and with similar characteristics as barrel-aged wines. Therefore, the...
In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related co...
To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared. Color, sugar and organi...
Yogurt drinks have seen a 66% increase in consumption in the United States over the last five years. Even though there has been an increase in yogurt drink consumption, the market share of drinkable dairy beverages remains small. Carbonated dairy bev...
In a market-basket study conducted in Cairo, Egypt, the most commonly consumed milk products were sampled and the contents of 13 polycyclic aromatic hydrocarbons were analyzed using gas chromatography with a mass spectrometer detector. The obtained d...
Seaweeds are a sustainable source of novel functional ingredients with applicability in pharmaceutics, biotechnology, and food science. The bioactivity of most of these marine compounds has scarcely been studied. The present study overviews the bioac...
In this study we evaluated the trace metals and toxic residues of pesticides in commercial malta drinks sold in Nigeria markets. Residual concentrations of seventeen (17) chlorinated hydrocarbons and trace metals were determined in fifteen samples of...
Traditional Filuferru is an ancient spirit from Sardinia, Italy, which is usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of crafts Filuferru samp...
Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the form...
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