Results 91 to 100 of about 14,846 (210)

Lupin Species and Protein Fraction Type Affect the Conformational State and Functional Performance of the Proteins

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
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

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

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Abad Valero, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
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

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  

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
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

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits [PDF]

, 2012
The influence of cider maturation on the chemical and sensory characteristics of fresh cider spirits was evaluated in the present study. To this end, a single-factor experiment with three maturation levels and five replicates (ciders) per level was ...
Mangas, J.J. (Juan), Picinelli, A.M. (Anna), Rodríguez, Roberto   +2 more
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