Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes of physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (TAA) were evalu...
In recent years, the use of hop extracts in industrial and home brewing processes as an alternative to hop cones or pellets usually added to wort during boiling has become increasingly popular. These extracts represent concentrated sources of bitter...
Coffee is one of the most often consumed beverages almost all over the world. The multiplicity of beans, as well as the methods and parameters used to brew, encourages the optimization of the brewing process. The study aimed to analyze the effect of...
Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation act...
We collected 92 isolates belonging to the genus Bacillus from the sake brewing process at Shiraki Tsunesuke Sake Brewery in Gifu, Japan to determine whether there is strain specificity at individual sake breweries. After distributing the isolates int...
Aflatoxin is a potent mycotoxin and a common source of grain contamination that leads to great economic losses and health problems. Although distilled baijiu cannot be contaminated by aflatoxin, its presence in the brewing process affects the physiol...
The teaching–learning process developed was based on the effective integration of the Hardware in the Loop (HIL) technique to control a brewing process. This required programming the autonomous control of the system and uploading it to a physic...
Cold brew coffee (CBC) has gained in popularity due to its distinct sensory experience. However, CBC can pose a risk for bacterial pathogens if not stored properly. High-Pressure Processing (HPP) is a nonthermal technology that can improve the safety...
Traditional Chinese vinegar offers an exceptional flavor and rich nutrients due to its unique solid-state fermentation process, which is a multiple microbial fermentation system including various bacteria, fungi and viruses. However, few studies on t...
High pressure processing (HPP) and ultrasound-assisted extraction (UAE) can effectively shorten extraction time and increase extraction efficiency of the cold brew (CB) process. However, their application in CB citri reticulatae pericarpium (CRP) and...
The evaluation of the biogenic amines (BAs) profile of different types of craft beers is herein presented. A previously developed and validated analytical method based on ion-pair chromatography coupled with potentiometric detection was used to deter...
Ginkgo biloba seed (GBS) contains rich nutrients, such as starch, protein, oil, and trace components, such as flavonoids and terpene lactones. Due to its high protein content, it can be used as a raw material for fermentation and brewing. In this stu...
Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that...
Agarobiose (AB; d-galactose-β-1,4-AHG), produced by one-step acid hydrolysis of agarose of red seaweed, is considered a promising cosmetic ingredient due to its skin-moisturizing activity. In this study, the use of AB as a cosmetic ingredient wa...
The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enh...
Brewing water must meet potability standards, as its chemical composition directly affects beer quality and process consistency. Understanding spatial and temporal variability in water composition is essential for quality control and risk management...
Traditional plum wine brewing mostly relies on experience, with problems such as lack of standardized production parameters and easy formation of sediment after fermentation. This study systematically optimized the key production processes. Based on...
A high-performance liquid chromatography with evaporative light scattering detection (HPLC-ELSD) method was developed and validated for analyzing fermentable and reducing sugars in brewing matrices. The method exhibited detection limits of 2.5–...
Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of...
Steady consumption of beer results in a steady output of residues, i.e., brewer’s spent grain (BSG). Its valorization, using hydrothermal carbonization (HTC) seems sensible. However, a significant knowledge gap regarding the variability of this...
Achieving beer quality and stability remains the main challenge for the brewing industry. Despite all the technologies available, to obtain a high-quality product, it is important to know and control every step of the beer production process. Since t...
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed...
Umami taste in lager beer not only determined body fullness and the backbone of aftertaste, but also affected the controllability and interpretability of flavor expression across the entire brewing process. Based on stage-wise sampling, peptidomic pr...
Biosynthesized silver nanoparticles (AgNPs) are widely used in varied applications, which are morphology dependent. Consequently, a morphology-controlled synthesis is mandatory. Although there are several studies focused on the plant extract-based bi...
Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation wi...
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-c...
Mycotoxins are widely studied by many research groups in all aspects, but the stability of these compounds needs further research for clarification. The objective of this study is to evaluate deoxynivalenol and zearalenone stability during all steps...
Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be devel...
Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the compositio...
The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on...
Healthy fruit vinegar has become very popular recently in China. This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube. This study investigated the optimization of the...
This study applied pulsed electric fields (PEFs) to accelerate the withering and drying processes during cold-brewed black tea production. PEF pretreatment was administered at 1.0, 1.5, and 2.0 kV/cm electric field strengths, combined with varying wi...
Today’s yeast total biomass and viability measurements during the brewing process are dependent on offline methods such as methylene blue or florescence dye-based staining, and/or the usage of flow cytometric measurements. Additionally, microscopic c...
High-gravity brewing is a method that maximises brewhouse capacity and reduces energy consumption per unit of beer produced. The fermentation of wort with high sugar content is known to impact the fermentation characteristics and production of aroma-...
This article addresses the need to modernize industrial safety training in production plants, as traditional methods have proven to be ineffective and tedious. An immersive virtual environment was developed using Unreal Engine 5, based on 3D reconstr...
Sauce-aroma Baijiu is produced through a one-year cyclic process involving multiple fermentations and distillations. However, the dynamic changes and correlations among fermented grains (FG), distilled fermented grains (DG), heart liquor (HL) and tai...
Brewing generates several by-products with high potential for conversion into food in-gredients, including brewer’s spent grain, brewer’s spent yeast, spent hops, and hot trub. These streams contain dietary fibre, proteins, β-glucans...
Hongqu rice wine is a traditional Chinese yellow wine produced from a single ingredient. To enhance the competitiveness of the product and better adapt to market development trends, the development of a complexed Hongqu rice wine using a variety of i...
Coffee is a worldwide beverage of increasing consumption, owing to its unique flavor and several health benefits. Metabolites of coffee are numerous and could be classified on various bases, of which some are endogenous to coffee seeds, i.e., alkaloi...
Roselle (Hibiscus sabdariffa L.) is an annual shrub popularly grown in tropical and subtropical areas. Although Roselle fruit has been used for a long time as a herbal tea due to its high content of bioactive compounds like phenolic acids and anthocy...
Residue dissipation and risk assessment of difenoconazole and its metabolite difenoconazole-alcohol during tea growing, processing, and brewing was first investigated by ultra-performance liquid chromatography–tandem mass spectrometry (UPLC&nda...
In the last few years, the flavored beer market has increased significantly. In particular, consumers showed a growing interest in citrus-flavored beers. Citrus fruits contain, among other class of compounds, terpenes and terpenoids and oxygenated he...
The production of low- and non-alcoholic beer remains a major technological challenge due to the need to restrict ethanol formation while maintaining acceptable sensory quality and fermentation-derived complexity. Conventional approaches, including p...
Driven by the growing demand for flavor diversification in the global craft beer market, conventional drum roasting for specialty malt faces limitations in time consumption and flavor retention. This study aimed to explore explosive puffing as a nove...
Contents of selected volatile esters and fusel alcohols and their relation to the sensory quality of a bottom-fermented lager beer fermented under high-gravity conditions (15.5 °P) were analyzed using response surface methodology (RSM, Box–...
An ionic gelation technique based on an alginate-calcium-based encapsulation process was prepared as the delivery matrix for antioxidant crude extracts from cold brew spent coffee grounds (350 mg/mL). All the encapsulated samples were treated with di...
The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parame...
Process control with high time resolution is essential to maintain high product quality in coffee roasting. However, analytical techniques for quality assurance or measurements of desired coffee properties are often labor-intensive and can only be co...
In recent years, high-pressure treatment (HPT) has become an established process concerning the preservation of food. However, studies dealing with the structural, and consequently functional modification of non-hydrated starchy matrices (moisture co...
A classification of gluten polymer networks would support a better understanding of structure-function relationships of any gluten polymer material and thus, the control of processing properties. However, quantification and interpretation of the glut...
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