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Near-Infrared Spectroscopy in Food Analysis: Applications, Chemometric Strategies, and Technological Advances. [PDF]

Foods
Dai L, Luo D, Zhang J, Chen Y, Li C.
europepmc   +1 more source

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Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

Food Research International, 2021
Carina Van Nieuwenhove, Fernanda Mozzi, Micaela Pescuma   +2 more
exaly  

Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii

LWT - Food Science and Technology, 2021
Baoru Yang, Alexis Marsol-Vall, Xueying Ma   +2 more
exaly  

- Industrial Fermentation for Production of Alcoholic Beverages

2013
openaire   +1 more source

Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes

International Journal of Food Microbiology, 2019
Vanessa Sales, Amanda Dupas DE MATOS, Wilson José Fernandes Lemos Junior   +2 more
exaly  

Immobilization technologies and support materials suitable in alcohol beverages production: a review

Food Microbiology, 2004
Roger Marchant, Yiannis Kourkoutas, A A Koutinas   +2 more
exaly  

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

Fermentation, 2017
Janak K Vidanarachchi, Said Ajlouni, Adriano Gomes da Cruz   +2 more
exaly  

Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products

Regulatory Toxicology and Pharmacology, 2008
Dirk W Lachenmeier, Katja Schulz
exaly  

Production of Low-Alcohol Fruit Beverages Through Fermentation of Pomegranate and Orange Juices with Kefir Grains

Current Research in Nutrition and Food Science, 2016
Stavros Plessas, Argyro Bekatorou, Ioanna Mantzourani   +2 more
exaly