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Abstract

The way of use of grape is divided into two types, i.e. table grape (eat in raw) and wine grape. In Japan, table grape left unsold are used to process to wine in history. But the quality required for table grape and wine grape is completely different. To make good quality of wine, many attentions...

Author(s)
Okuda, T.
Publisher
Japanese Society of Food Science and Technology (Nihon Shokuhin Kogyo Gakkai), Tsukubagan, Japan
Citation
Nippon Shokuhin Kagaku Kogaku Kaishi = Journal of the Japanese Society for Food Science and Technology, 2017, 64, 5, pp 278-282
Abstract

Pineapple juice was concentrated from 13.0 to 22.3 Brix by progressive freeze-concentration (PFC). The distributions of organic acids and flavors were measured and no substantial changes were observed in the component profiles before and after PFC concentration. The PFC-concentrated pineapple juice ...

Author(s)
Miyawaki, O.; Omote, C.; Koyanagi, T.; Sasaki, T.; Take, H.; Matsuda, A.; Tadokoro, K.; Miwa, S.; Kitano, S.
Publisher
Japanese Society of Food Science and Technology (Nihon Shokuhin Kogyo Gakkai), Tsukubagan, Japan
Citation
Nippon Shokuhin Kagaku Kogaku Kaishi = Journal of the Japanese Society for Food Science and Technology, 2017, 64, 5, pp 256-262
Abstract

Nonalcoholic fatty liver disease is the hepatic manifestation of the metabolic syndrome. While moderate wine consumption eliminates various components of the syndrome, alcohol consumption is not recommended for NAFLD. Aim: To investigate the potential benefits of red wines, containing different...

Author(s)
Rosenzweig, T.; Skalka, N.; Rozenberg, K.; Elyasiyan, U.; Pinkus, A.; Green, B.; Stanevsky, M.; Drori, E.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Functional Foods, 2017, 34, pp 379-389
Abstract

Aiming to reveal the grain filling characters and yield formation mechanism in Guizhou brewing sorghum, yield were compared in six quality sorghum varieties, the grain filling characters were simulated by Richards model. Further analysis were as well conducted in dry matter accumulation and...

Author(s)
Li XiangDong; Pan Hong; Lu XiuJuan; Shi Ming; Chen GuangNeng; Wei XinYuan; Ren MingJian
Publisher
Guizhou Agricultural Sciences, Guizhou, China
Citation
Guizhou Agricultural Sciences, 2017, 45, 6, pp 29-33
Abstract

In the present work, the use of the glucose oxidase/catalase enzymatic system was evaluated as an alternative to decrease glucose concentration and eventually produce a reduced-alcohol wine. The effects of glucose oxidase, catalase, and aeration on glucose concentration were evaluated after 24 and...

Author(s)
Valencia, P.; Espinoza, K.; Ramirez, C.; Franco, W.; Urtubia, A.
Publisher
American Society for Enology and Viticulture, Davis, USA
Citation
American Journal of Enology and Viticulture, 2017, 68, 3, pp 386-389
Abstract

Starmerella bacillaris has been proposed as a non-Saccharomyces species candidate to be used in mixed fermentations with Saccharomyces cerevisiae for the production of wine. Among the prospective applications, reductions in ethanol content and the acetic acid produced from high sugar musts have...

Author(s)
Rantsiou, K.; Englezos, V.; Torchio, F.; Risse, P. A.; Cravero, F.; Gerbi, V.; Rolle, L.; Cocolin, L.
Publisher
American Society for Enology and Viticulture, Davis, USA
Citation
American Journal of Enology and Viticulture, 2017, 68, 3, pp 378-385
Abstract

Sake yeast produces a fruity flavor known as ginjo-ko-which is mainly attributable to ethyl caproate and isoamyl acetate-during fermentation in sake brewing. The production of these flavor components is inhibited by unsaturated fatty acids derived from the outer layer of rice as raw material. We...

Author(s)
Takahashi, T.; Ohara, Y.; Sueno, K.
Publisher
Society for Biotechnology, Osaka, Japan
Citation
Journal of Bioscience and Bioengineering, 2017, 123, 6, pp 707-713
Abstract

Bran is a promising ingredient for nutritional fortification in starch-based dough systems. However its incorporation is a technological challenge favoring a shift in dough functionality. The objective of this study was to elucidate the impact of bran on baking performance independent of dough...

Author(s)
Föste, M.; Jekle, M.; Becker, T.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Carbohydrate Polymers, 2017, 174, pp 1018-1025
Abstract

Grape pomace (GP), the residue of grapes after wine making, is rich in dietary polyphenols and fiber, and it has potential to serve as a functional food ingredient to improve health. However, high polyphenol diets have also been reported to inhibit the growth of young animals and cause liver...

Author(s)
Smith, I.; Yu JianMei; Hurley, S. L.; Hanner, T.
Publisher
Mary Ann Liebert, Inc., New Rochelle, USA
Citation
Journal of Medicinal Food, 2017, 20, 6, pp 550-556
Abstract

Little is understood regarding the fate of polyphenols during beer aging. Lager beers were produced with varying hopping regimes to investigate hop product contribution to beer polyphenol and flavanol contents. Finished beers underwent forced aging (30°C) and were monitored for changes in...

Author(s)
Aron, P. M.; Shellhammer, T. H.
Publisher
American Society of Brewing Chemists, Inc., St. Paul, USA
Citation
Journal of the American Society of Brewing Chemists, 2017, 75, 3, pp 276-282

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