Results 61 to 70 of about 17,721 (249)

Fermented Citrus as a Functional Food Matrix: Evaluating Probiotic, Prebiotic, and Postbiotic Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermented citrus transforms bioactive compounds into metabolites with probiotic and prebiotic properties, enhancing gut health, immunity, and metabolic balance. This review highlights fermentation's role in developing sustainable, health‐promoting functional foods while addressing challenges in process optimization, sensory quality, and commercial ...
Sony Kumari, Rahel Debbarma, Shakil Haque, Himalay Baruah   +3 more
wiley   +1 more source

Analysis of Volatile Organic Compounds in the Ambient Air of a Paper Mill- A Case Study

BioResources, 2015
In this work, volatile organic compounds (VOCs) in the ambient air of a secondary fiber paper mill were analyzed. For the sake of studying pollution comprehensively, four sites in the paper mill were analyzed and active sampling methods were used ...
Xin Tong, Zhenbin Zhang, Xiaoquan Chen, Wenhao Shen   +3 more
doaj   +1 more source

VALIANT: A Vision‐Authenticity Language Framework Through Integrated Experts and Aligned Numerical‐Textual Descriptors for Citri Reticulatae Pericarpium

Advanced Intelligent Systems, EarlyView.
Visual features, numerical descriptors, and controlled textual attributes extracted from smartphone images of Chenpi are integrated by VALIANT, a tailored multimodal framework for simultaneous storage‐age classification and authenticity verification. The workflow distinguishes genuine products from suspicious standard operating procedure mimics while ...
Simon C. K. Chan, Bingxin Huang, Hannah H. Kim, Wentao Yu, Yinqian Luo, Terence T. W. Wong   +5 more
wiley   +1 more source

The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines

Molecules, 2015
Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes.
David Kelly, Ayalsew Zerihun
doaj   +1 more source

Comprehensive study of chemical and sensory profiles of hawthorn wines from China

Food Chemistry: X
Hawthorn wine has gained increasing popularity in China, but comprehensive research on its sensory and chemical characteristics is still limited. This study established a sensory lexicon using Pivot Profile to describe and differentiate Chinese hawthorn ...
Xinyue Zhang, Yixin Chen, Jiani Liu, Yibin Lan, Xu Qian, Baoqing Zhu   +5 more
doaj   +1 more source

Embedding Chemistry and Pharmacy Into Sustainability

Angewandte Chemie International Edition, EarlyView.
Chemistry and pharmacy provide products and processes that are indispensable for our high living standard. To understand their relationship with sustainability is important to allow them to contribute to sustainability in a sustainable manner. An integrated overview of green, circular, and sustainable chemistry and pharmacy is given and how they have t
Klaus Kümmerer
wiley   +1 more source

Bentonite-Clarified White Wine: Linking Clay Physico-Chemical Properties to Protein Removal Efficiency and Wine Matrix Alterations

Molecules
Bentonites used for wine clarification vary widely in their ability to remove proteins and alter wine composition, yet the role of their intrinsic properties remains unclear.
Igor Lukić, Ivana Horvat, Doris Delač Salopek, Tajana Begović, Igor Djerdj, Stjepan Šarić, Vedrana Špada, Josipa Bilić, Igor Palčić, Zoran Užila, Smiljana Goreta Ban   +10 more
doaj   +1 more source

A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499

Frontiers in Microbiology, 2017
Dekkera/Brettanomyces bruxellensis, the main spoilage yeast in barrel-aged wine, metabolize hydroxycinnamic acids into off-flavors, namely ethylphenols.
Federica Valdetara, Daniela Fracassetti, Alessia Campanello, Carlo Costa, Roberto Foschino, Concetta Compagno, Ileana Vigentini   +6 more
doaj   +1 more source

Volatile Compound Screening Using HS-SPME-GC/MS on Saccharomyces eubayanus Strains under Low-Temperature Pilsner Wort Fermentation

Microorganisms, 2020
The recent isolation of the yeast Saccharomyces eubayanus has opened new avenues in the brewing industry. Recent studies characterized the production of volatile compounds in a handful set of isolates, utilizing a limited set of internal standards ...
Kamila Urbina, Pablo Villarreal, Roberto F. Nespolo, Ricardo Salazar, Rocio Santander, Francisco A. Cubillos   +5 more
doaj   +1 more source

Characterization of Bio‐Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste: A Sustainable Alternative to Synthetic Plasticizers for Green Polymer Applications

Journal of the American Oil Chemists' Society, EarlyView.
Comprehensive Characterization of Bio‐Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste. ABSTRACT The development of eco‐friendly plasticizer is driving the interest of many scientists due to its environmentally benign nature.
Divya Divakaran, Indran Suyambulingam, Sunesh Narayanaperumal, Nadir Ayrilmis, Murugesan Palaniappan, Sivasubramanian Palanisamy, P. Senthamaraikannan, Siva Avudaiappan   +7 more
wiley   +1 more source