Results 91 to 100 of about 14,703 (211)

UPLC-Q-TOF-MS/MS analysis of pomegranate peel polyphenols and preliminary study on the biosynthesis of ellagic acid and flavonoids

Beverage Plant Research
Polyphenols are natural substances that are consumed in the daily diet and are found abundantly in a diverse range of fruits and vegetables. Deep eutectic solvent is a new kind of green solvent, which is widely used in the extraction and separation of ...
Xiaoxian Lu, Zi Ye, Lijie Jiang, Lele Wen, Juzhao Liu, Qi Cui   +5 more
doaj   +1 more source

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement [PDF]

, 2017
Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well ...
Adelaida Esteban-Fernández, Amerine, Antonio Santos, Baumes, Cavin, Delcroix, Domingo Marquina, Dubourdieu, Esteve-Zarzoso, Eva Navascués, García, Garofolo, Gonzalez, Holt, Ignacio Belda, Javier Ruiz, Lambrechts, Lee, Lerm, Linderholm, Lonvaud-Funel, M. Moreno-Arribas, Maicas, Marais, Marais, Martineau, Mills, Moon, Munoz, Nielsen, Oelofse, Pozo-Bayón, Rapp, Rauhut, Riou, Swiegers, Sáenz-Navajas, Thomas, Tominaga, Tominaga, Van Rensburg, Zamora   +41 more
core   +3 more sources

The Protective Effects of Membrane‐Separated Ripe Pu‐Erh Tea Extracts Against Chronic Alcoholic Liver Injury

Food Frontiers, Volume 7, Issue 2, March 2026.
In this study, we investigated the protective effects of different membrane‐separated ripe Pu‐erh tea on alcohol‐induced liver injury. The result indicated that ripe Pu‐erh tea separated by a 50 nm ceramic membrane (molecular weight < 300 kDa) has the best effect on preventing ALD.
Sibo Zhao, Jielin Jiang, Yan Liu, Mianhong Xu, Rui Yang, Zhi Yang, Jilin Xie, Zhanggui Ding, Liyong Luo, Liang Zeng   +9 more
wiley   +1 more source

The influence of leaf anatomical traits on photosynthesis in Catimor type Arabica coffee

Beverage Plant Research
Leaf photosynthesis is largely determined by anatomical features. This study aimed to reveal the quantitative effects of the anatomical structure of Coffea arabica leaves on photosynthesis. Pearson’s correlation and path analysis were used to explore the
Ziwei Xiao, Guanrun Ma, Xuehui Bai, Jinhong Li, Mingzhu Zhao, Linlin Su, Hua Zhou   +6 more
doaj   +1 more source

ECONOMIC AND TECHNICAL ANALYSIS OF ETHANOL DRY MILLING: MODEL DESCRIPTION [PDF]

Ethanol, the common name for ethyl alcohol, is fuel grade alcohol that is predominately produced through the fermentation of simple carbohydrates by yeasts.
Rhys T. Dale, Wallace E. Tyner
core  

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

Emission pattern and anti-insect function of indole from tea plant (Camellia sinensis) attacked by tea geometrids

Beverage Plant Research
Tea plant (Camellia sinensis) are used to produce beverages that are consumed worldwide. Similar to many other plants, tea plant attacked by herbivores emit herbivore-induced plant volatiles (HIPVs) that enhance defense responses, regulate insect ...
Jianlong Li, Guotai Jian, Jiajia Qian, Jinghua Xue, Chengshun Liu, Yongxia Jia, Bo Zhou, Jinchi Tang, Jie Yang, Lanting Zeng   +9 more
doaj   +1 more source

Assessment of Metabolites in Noni Fruit Slurry Fermented With Four Non‐Saccharomyces Yeasts

Food Frontiers, Volume 7, Issue 2, March 2026.
Dried noni fruit slurry (DNFS) was fermented for 14 days with selected non‐Saccharomyces yeasts. GCMS, HPLC and amino acid analysis showed that Pichia kluyveri Frootzen and Williopsis saturnus NCYC22 grew well, reduced off‐flavor fatty acids, generated fruity aroma compounds and preserved total phenolic content. ABSTRACT Noni products often suffer from
Zhuoran Zhang, Shao Quan Liu, Yuyun Lu
wiley   +1 more source

Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (Theobroma cacao L.) of Criollo, Forastero and Trinitario in China

Beverage Plant Research
Fermentation plays a crucial role and contributes to the quality of cocoa beans, the basis of chocolate products. The aim of this study was to evaluate the levels of chemical and aromatic compounds in the cocoa beans of Criollo, Forastero and Trinitario ...
Dewei Yang, Baoduo Wu, Xiaowei Qin, Xiu Zhao, Zihui Zhu, Lin Yan, Fenju Zhang, Guoxing Wu, Fupeng Li   +8 more
doaj   +1 more source

Development of a fermented alcoholic agave beverage (Agave tequilana) featuring prebiotic and probiotic properties, using an innovative, low-cost industrial process.

The development of an alcoholic fermented beverage based on agave juice is proposed, employing a two-stage fermentation: aerobic for growth and anaerobic for alcohol production. Substrate dilution, activation times, and co-culture with S. cerevisiae were evaluated to optimize probiotic viability and ethanol production.
openaire   +1 more source