Beverages, Volume 6, Issue 4

In recent years, non-alcoholic beers have presented a growth considered satisfactory and exciting for the brewing industry. Such growth is allied to a change in the consumer profile, in addition to changes in traffic laws. However, the consumer seeks...

An improved understanding of the malting process could have a significant impact on the efficient production of quality malt for the brewing industry. Analysis of volatile organic compounds produced during the malting process is one approach towards...

The search for, and development of beverages that could be a panacea is one which is several millennia old [...]

The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of...

Mycotoxins are secondary metabolites produced by fungi that contaminate raw materials such as cereals, fruits, dried fruits, coffee, and grapes when they have been produced or maintained in a temperature and/or humidity conditions that favor fungi gr...

Juices, wine, coffee, and cocoa are rich sources of natural polyphenolic compounds that have potent antioxidant activities proven by in vitro and in vivo studies. These polyphenolic compounds quench reactive oxygen and nitrogen species (RONS) or reac...

Foods preserved with sorbic acid or its salts can undergo spoilage with the formation of chemicals characterized by odors of plastic, hydrocarbons, or kerosene. 1,3-pentadiene, which is formed through the decarboxylation of sorbic acid or its salts,...

The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova...

Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of t...

Research on the influence of packaging on consumer perception of beer and other alcoholic beverages suggest an important role in capturing consumers’ attention and generating expectations on perceived product quality, and in particular that col...

Barbera d’Asti—including Barbera d’Asti superiore—and Nizza are two DOCG (Denominazione di Origine Controllata e Garantita) wines produced in Piemonte (Italy) from the Barbera grape variety. Differences among them arise in the...

Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certai...

Beverage strategies with balanced carbohydrate and protein supply are important for athletes’ recovery. Cow’s milk with added bioactive compounds present in coffee and cocoa facilitates glucose metabolism and may help post-workout glycoge...

A key first step in the production of beer is the mashing process, which enables the solubilization and subsequent enzymatic conversion of starch to fermentable sugars. Mashing performance depends primarily on temperature, but also on a variety of ot...

The effects of 1-methylcyclopropene (1-MCP), storage atmosphere (controlled (CA) or regular (RA)), and juice processing (clear or cloudy) on the volatile aroma compounds from McIntosh and Honeycrisp apples following 4-month storage were studied. All...

The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose,...