2022 March - 17 articles
Fresh carrot juice presents nutritional and organoleptic qualities which have to be preserved. However, it is a fast perishable beverage, and its low-acidic pH promotes the development of foodborne pathogens and spoilage microorganisms. This study ai...
The production of beer yields a number of by-product streams, with spent brewers’ yeast being the second most abundant in volume. The high nutritional value of spent yeast has seen a large proportion of spent brewers’ yeast being used for...
The world’s beer market has never been more diverse. Most beers are produced in modern and technologically advanced breweries that use high quality raw materials, thus resulting in minor differences of physical–chemical properties between...
For thousands of years, humans have exploited the natural process of fermentation of various foods to preserve them, and to enjoy the changes in the sensory characteristics that could be produced [...]
(1) Background: beverages based on extracts from Camellia sinensis are popular worldwide. Due to an increasing number of processed teas on the market, there is a need to develop unified classification standards based on chemical analysis. Meanwhile,...
In most areas of the world, camelids are considered exotic animals, living only in zoological gardens. Additionally, considering the original lands where they were previously bred with specific economic and social aims, today it is possible to detect...
Wine and dine-in restaurants have been nonspecial for consumers and increasingly popular. This study investigated consumers’ wine purchase behaviors by applying the extended theory of planned behavior (ETPB) and consumer knowledge. This study u...
The purpose of this review is to provide a general description of ancient winemaking techniques and wine styles that were most lauded in antiquity, in support of their revival and dissemination today. From the first fully excavated winery, dating fro...
The production of fraudulent goods remains widespread and economically damaging. The high value of the wine industry makes it particularly vulnerable, and a number of geochemical methods have been developed to ensure traceability and identification o...
Plasma processing is now a key technology across the world, and nonthermal low-temperature plasmas are being increasingly used. This situation can be explained by a rapidly growing interest in the optimization of existing methods, as well as the deve...
Rigorous peer-reviews are the basis of high-quality academic publishing [...]
Concerns over the potential adulteration of commercially produced foods give rise to a requirement for a simple and fast analytical method capable of quantifying potential adulterants. This work demonstrates a simple HPLC method tailored to detect ma...
Biocides, in the form of sanitisers and disinfectants, are used extensively to reduce the risk of microbial contamination to beverage products and to ensure the safety of potable water used in processing. To better understand consumers’ percept...
Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers o...
Samples from the different processing stages in the elaboration of sparkling wine (cava)—including must, base wine, and sparkling wine—of Pinot Noir and Xarel·lo grape varieties from different vineyard qualities (A, B, C, D) have b...
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physica...
Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well as volatile compounds. Major factors that affect the levels of phenolic co...
