Results 141 to 150 of about 1,770,044 (220)
Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8679-8689, November 2026.Abstract BACKGROUND Climate change‐driven warming is increasing wine ethanol, promoting an atypical convergence between pH and titratable acidity (TA), and favouring the accumulation of specific wine volatiles: γ‐nonalactone (γ‐C9) and massoia lactone (MLac).
Roberto Salvatore Di Fede +3 more
wiley +1 more source
Seaweed (Laminaria digitata) and Honey Kombucha: A Fermented Antioxidant-Rich Beverage
Kombucha is a sweetened tea infusion fermented using a symbiotic culture of bacteria and yeast (SCOBY). Recently, kombucha has gained popularity due to its potential health benefits, attributed to its high antioxidant and probiotic properties. The aim of
Deborah Adesina +3 more
core +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8724-8741, November 2026.Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour +2 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, Volume 8, Issue 6, Page 2005-2020, November 2026.Sotol (Dasylirion spp.) is a resilient desert plant that sustains ecosystems, cultures and livelihoods in Chihuahua Desert. Our review highlights its nutritional properties, traditional uses and potential new applications in food, pharmaceuticals, renewable energy and water remediation. By synthesizing evidence across disciplines, we show how sotol can
Dámaris Leopoldina Ojeda Barrios +7 more
wiley +1 more source
The Estimation of Complete Almost Ideal Demand System from Czech Household Budget Survey Data [PDF]
The aim of this paper is to provide a reliable set of income, own-price, and cross-price elasticities of demand for the consumer goods, foods and alcohol beverages based on Almost Ideal Demand System model applied to the most relevant Czech data set of ...
Martin Netuka +2 more
core
Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?
The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening.
Alice Vilela +2 more
core +1 more source
Journal of Vinyl and Additive Technology, Volume 32, Issue 6, Page 1461-1474, November 2026.The curing process of epoxidized soybean oil (ESO) is feasible through the incorporation of amino acids, generating materials with greater thermal stability and improved environmental friendliness. ABSTRACT In this study, the curing and thermal degradation kinetics of epoxidized soybean oil (ESO) were investigated using L‐aspartic acid (AA) and DL ...
Nicole P. Soares +6 more
wiley +1 more source
Biotechnological Strategies for Ethanol Reduction in Wine
In recent years, wine producers have become increasingly interested in partial or total dealcoholisation of wines due to changing consumer preferences, increased attention to health aspects of alcohol consumption, and the impact of climate change on ...
Mariantonietta Succi +3 more
core +1 more source
Pulsed Electric Field-Assisted Valorisation of Rosehip Seed Meal and Baobab Pulp to Produce a Fermented Beverage. [PDF]
MoleculesGrillon D +4 more
europepmc +1 more source
Novel Fermentation Techniques for Improving Food Functionality: An Overview
Fermentation has been a crucial process in the preparation of foods and beverages for consumption, especially for the purpose of adding value to nutrients and bioactive compounds; however, conventional approaches have certain drawbacks such as not being ...
Godshelp O. Egharevba +6 more
core +1 more source