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Abstract

Although brewing beer with cereals other than barley malt is an established trend, producing a tasty product in this manner represents an ongoing research challenge. Rice malt beer represents a gluten-free beverage for individuals with celiac disease. Previous research on rice malt beer has shown a ...

Author(s)
Ceccaroni, D.; Sileoni, V.; Marconi, O.; Francesco, G. de; Lee EungGwan; Perretti, G.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 299-305
Abstract

At present, yeasts suitable for apple juice fermentation to produce cider have received scarce attention with respect to wine yeasts. In this study, Saccharomyces and non-Saccharomyces strains were investigated for their capacity to ferment apple juice and to influence the volatile compound...

Author(s)
Lorenzini, M.; Simonato, B.; Slaghenaufi, D.; Ugliano, M.; Zapparoli, G.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 224-230
Abstract

The aim of the present study was to isolate and characterize yeast strains as good candidates for driving the industrial fermentation process, from natural must fermentations of "Primitivo" grape cultivar, grown in the PDO/DOC "Gioia del Colle" (Apulia, Southern Italy). The selection protocol was...

Author(s)
Tufariello, M.; Maiorano, G.; Rampino, P.; Spano, G.; Grieco, F.; Perrotta, C.; Capozzi, V.; Grieco, F.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 99, pp 188-196
Abstract

Utilization of carbohydrates and amino acids/ammonium by selected non-Saccharomyces yeasts and impacts on alcoholic fermentation was evaluated using media and high sugar grape musts (>270 g/L). Consumption patterns of single cultures were ascertained in synthetic media and a Chardonnay grape...

Author(s)
Aplin, J. J.; White, K. P.; Edwards, C. G.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2019, 77, pp 158-165
Abstract

We tested the hypothesis that individuals may act differently when buying a bottle of wine for themselves than they do when buying wine as a gift. Using a between-subject design, we estimated the differences in consumer preference for these two occasions. We conducted a choice experiment on 618...

Author(s)
Boncinelli, F.; Dominici, A.; Gerini, F.; Marone, E.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2019, 71, pp 270-278
Abstract

Grape pomace (GPO), the main by-product of the wine making process, is a rich source of polyphenols with potent antioxidant properties. Recently, GPO has emerged as a potential feed additive in livestock nutrition, with several reports describing its beneficial effects on animals' overall health...

Author(s)
Iannaccone, M.; Elgendy, R.; Giantin, M.; Martino, C.; Giansante, D.; Ianni, A.; Dacasto, M.; Martino, G.
Publisher
MDPI AG, Basel, Switzerland
Citation
Animals, 2018, 8, 11, pp 188
Abstract

In this paper, an optimal complex is selected of enzyme preparations for hydrolysis of the components of grain raw materials during fermentation of high concentration wort. When selecting enzyme systems, their effect on the technical and chemical parameters of the fermented wash during the...

Author(s)
Mudrak, T.; Kuts, A.; Kovalchuk, S.; Kyrylenko, R.; Bondar, N.
Publisher
Odessa National Academy of Food Technologies, Odessa, Ukraine
Citation
Food Science and Technology, 2018, 12, 2, pp 19-25
Abstract

Governance mechanisms facilitate sustainability transitions by ensuring that people are engaging in socially and environmentally sound practice. This paper analyses the history of the New Zealand wine industry over the past twenty years to trace how agricultural actors handle regulatory and...

Author(s)
Sautier, M.; Legun, K. A.; Rosin, C.; Campbell, H.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Cleaner Production, 2018, 179, pp 347-356
Abstract

Saccharomyces cerevisiae strain Hm-1 is a yeast isolated from the flower of cotton rosemallow. This yeast is used for the production of Seishu, a traditional Japanese refined sake. Here, we report the strain's draft genome sequence. With this genomic information, the brewing characteristics of the...

Author(s)
Takahashi, H.; Sakagawa, E.; Sakakibara, I.; Machida, C.; Miyaki, S.; Takahashi, A.; Onai, S.; Fukuyoshi, S.; Ohta, A.; Satou, K.; Kanamasa, S.
Publisher
American Society for Microbiology (ASM), Washington, D.C., USA
Citation
Microbiology Resource Announcements, 2018, 7, 13, pp e01184-18
Abstract

The Sâmburești vineyard is one of the most famous vineyards in Romania for the production of high quality wines, especially tomatoes. The prestige of Sâmburești wines is based on their quality due, first of all, to the grapes harvested at the optimum maturity, depending on the characteristics of...

Author(s)
Băducă, C. C.; Marinică, I.; Mete, L.
Publisher
University of Craiova, Craiova, Romania
Citation
Analele Universității din Craiova - Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2018, 23, pp 286-291

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