Results 41 to 50 of about 1,846 (132)

Sensory Wheel of Cachaça: Construction, Lexical Expansion, and Refinement With a Trained Panel

Journal of Sensory Studies, Volume 41, Issue 5, October 2026.
ABSTRACT Cachaça is a typically Brazilian distilled beverage, considered both a symbol and a cultural heritage of the country, with unique sensory characteristics. Its sensory attributes are influenced by several factors, ranging from the raw material to the stages of the production process.
Maria Laura Silva Galdino, Katiúcia Alves Amorim, Camila Argenta Fante, Laura Peres Castro Penna, Lucas Rocha Carneiro, Thais dos Ângelus Queiroz Brumano Kalil, Ana Carla Marques Pinheiro   +6 more
wiley   +1 more source

Mass transfer parameters for the aqueous extraction of yerba mate (Ilex paraguariensis) leaf residue

Discover Chemical Engineering
The industrial processing of yerba mate (Ilex paraguariensis) generates significant quantities of a fine leaf residue that is currently underutilized.
Emiliano Roberto Neis, Mónica Mariela Covinich, Griselda Patricia Scipioni, Miguel Eduardo Schmalko   +3 more
doaj   +1 more source

Focus on DnaJ protein research from Arabidopsis to crop improvement

The Plant Genome, Volume 19, Issue 3, September 2026.
Abstract DnaJ proteins (Hsp40s) are essential components of the cellular proteostasis network, functioning as molecular co‐chaperones that regulate protein folding, stability, and stress‐responsive homeostasis in plants. Beyond their classical role as Hsp70 partners, accumulating evidence demonstrates that DnaJ proteins participate in diverse ...
Muhammad Arif, Hafiz Mamoon Rehman, Sehrish Bashir, Noman Mahmood, Atul Kumar Srivastava, Yakov Kuzyakov, Moh Sajid Ansari, Hon‐Ming Lam, Mingfang Yang   +8 more
wiley   +1 more source

Antioxidant and Antimicrobial Activity of Yerba Mate Extract (Ilex paraguariensis) in Vienna Sausage

International Journal of Food Studies
This study aimed to evaluate the effectiveness of yerba mate extract, both in its free and microencapsulated forms, in Vienna sausages, focusing on preserving their physical properties, antioxidant capacity, and antimicrobial activity during storage at 5&
Silvia Cristina Sobottka Rolim de Moura, Cristiane Silvano Wensing, Marcia Mayumi Harada Haguiwara, Aline de Oliveira Garcia   +3 more
doaj   +1 more source

Personalization and Fortification of In‐Space Manufactured Emulsified Beverages for Long‐Term Space Travel

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well‐being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health ...
Svenja Schmidt, Ian Fisk, Ni Yang, Maria Saarela, Volker Hessel   +4 more
wiley   +1 more source

Traditional and Infusion-Based Yerba Mate Consumption and Lipid Profile in Adults: A Systematic Review and Meta-analysis

Medicina Clínica y Social
Introduction: Yerba mate (Ilex paraguariensis) is widely consumed in South America in infusions and contains compounds that may influence cardiometabolic pathways. However, evidence on its effects on lipid profile remains heterogeneous.
Angel Ricardo Rolon, Guiomar Viveros, Carlos Rios, Julieta Méndez-Romero, Miriam Espinola-Canata, Jose Miguel Palacios, Marta Ferreira, Gloria Sebastiana Gonzalez Vazquez, Rosa Noemi Espinola, Deisy Galeano, Analia Ortiz, Catalina Segovia, Sergio Muñoz, Juan Jose Orellana, Ricardo Benitez, Shrikant Bangdiwala   +15 more
doaj   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6472-6484, 30 August 2026.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Protective effect of yerba mate intake on the cardiovascular system: a post hoc analysis study in postmenopausal women

Brazilian Journal of Medical and Biological Research, 2018
The prevalence of cardiovascular and metabolic diseases is increased in postmenopausal women, which contributes to the burden of illnesses in this period of life. Yerba mate (Ilex paraguariensis) is a native bush from Southern South America.
D.T.A. da Veiga, R. Bringhenti, R. Copes, E. Tatsch, R.N. Moresco, F.V. Comim, M.O. Premaor   +6 more
doaj   +1 more source

Development and Characterization of an Innovative Probiotic Fermented Beverage Based on Yerba Mate and Lychee Juice Using Saccharomyces boulardii

eFood, Volume 7, Issue 4, August 2026.
Yerba mate allows the growth of S. boulardii. S. boulardii maintains viability even under refrigeration. Yerba mate beverage with added S. boulardii is delicious and has functional and probiotic potential. ABSTRACT This study aimed to develop a probiotic fermented beverage based on yerba mate (Ilex paraguariensis), lychee juice, and Saccharomyces ...
Marcela Moreira Terhaag, Sandra Garcia, Fernando Rodrigo Bertusso, Beatriz Cervejeira Bolanho Barros, Sandra Helena Prudencio, Fabio Betoco Jr.   +5 more
wiley   +1 more source

Anthracnose in Yerba Mate Caused by Colletotrichum nymphaeae in Brazil

Forest Pathology, Volume 56, Issue 4, August 2026.
ABSTRACT Yerba mate (Ilex paraguariensis St. Hil.) is the primary non‐timber native forest species in Southern Brazil, and its socioeconomic importance is linked to the consumption of its leaves in hot and iced teas, as well as the manufacture of energy drinks and cosmetics.
Mireli Bergmann‐Martins, Celso Garcia Auer, Dauri José Tessmann, Álvaro Figueredo dos Santos   +3 more
wiley   +1 more source