2019 September - 18 articles
Bubbles are important for carbonated beverage quality since smaller bubbles contribute to higher acceptability. Therefore, the effects and acceptability of the application of audible sound in carbonated water were studied using three brands and apply...
This research quantified 46 volatile compounds in vintage wines (1998–2005) from British Columbia (BC), which had been bottle-aged for up to 120 months. Wines were analyzed up to five times, between December 2003 and October 2008. Compounds wer...
High pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components...
The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential to visual and taste attributes of sparkling wines, it is of great importance to understand which compounds affect bubble...
The changing lifestyles and the growing health concerns towards the negative impact of the saturated fatty acids originating from animals has increased consumers’ preferences for dairy-alternative products. These products belong to the food and...
Pre-fermentation methods can influence the cider produced from apple juice. This study analyses the influence of pre-fermentation methods; maceration and press fractioning, on the total phenolic content of juice from four apple varieties; ‘Red...
To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to h...
Beer is a beverage with more than 8000 years of history, and the process of brewing has not changed much over the centuries [...]
The demand for chemical-free beverages is posing a challenge to the wine industry to provide safe and healthy products with low concentrations of chemical preservatives. The development of new technologies, such as Atmospheric Pressure Cold Plasma (A...
Hyperbaric storage is an innovative preservation method that consists of storing food under pressure, either at room or at low temperature, for time periods of days, weeks, or months. Recent scientific literature shows that hyperbaric storage at room...
Maceration-fermentation is a critical stage in the elaboration of high-quality red wine. During this stage, the solid parts of the grape berries remain in contact with the fermenting must in order to extract polyphenols mainly located in the grape sk...
Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compoun...
The aim of the present study was to evaluate the persistence of Listeria monocytogenes in raw milk from vending machines, based on culture and molecular detection of pathogen and Pulsed-Field Gel Electrophoresis typing. From December 2015 to January...
The Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel properties or by preventing their spoilage [...]
In this study, peach pomace (PP) moisture reduction using conventional oven-drying was investigated by implementing the Box-Behnken experimental design, considering two major process variables, time—t and temperature—T. The purpose was th...
Recipes for Thai traditional herbal teas have been formulated based on Thai traditional medicine, which tries to achieve a balance of the body’s elements (fire, water, wind and earth) in each season. This study aims to assess the benefits of Th...
Regular coffee intake has been associated with reduced risk of developing serious chronic diseases. The hypothesis of this study is that coffee consumers present a particular pattern/trend of genotypes that ultimately will shed light on new gene targ...
Production of added products from industrial byproducts is a challenge for the current natural product industry and the extraction field more generally. Therefore, the aim of this study is to valorize the selected Mediterranean crops that can be appl...
