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Abstract

The objective of this study was to compare the effect of traditional sun-drying method (TM) with four alternative dehydration methods [(a) multiple horizontal wires (MHW), (b) multiple vertical pallets (MVP), (c) low greenhouse (LGH) and (d) hot-air dryer treatment (HAD)] on phenolic composition,...

Author(s)
Constantinou, S.; Gómez-Caravaca, A. M.; Goulas, V.; Segura-Carretero, A.; Koundouras, S.; Manganaris, G. A.
Publisher
Elsevier, Amsterdam, Netherlands
Citation
Postharvest Biology and Technology, 2018, 135, pp 114-122
Abstract

The wine industry requires reliable methods for the quantification of phenolic compounds during the winemaking process. Infrared spectroscopy appears as a suitable technique for process control and monitoring. The ability of Fourier transform near infrared (FT-NIR), attenuated total reflectance mid ...

Author(s)
Aleixandre-Tudo, J. L.; Nieuwoudt, H.; Aleixandre, J. L.; Toit, W. du
Publisher
Elsevier B.V., Amsterdam, Netherlands
Citation
Talanta, 2018, 176, pp 526-536
Abstract

Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast that has been proposed as a co-inoculant of selected Saccharomyces cerevisiae strains in mixed culture fermentations to enhance the analytical composition of the wines. In order to acquire further knowledge on the...

Author(s)
Englezos, V.; Cravero, F.; Torchio, F.; Rantsiou, K.; Ortiz-Julien, A.; Lambri, M.; Gerbi, V.; Rolle, L.; Cocolin, L.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2018, 69, pp 179-188
Abstract

Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types of Hong Qu, namely Wuyi Qu (WYQ) and Gutian Qu (GTQ), were...

Author(s)
Liu ZhiBin; Wang ZhiYao; Lv XuCong; Zhu XiaoPing; Chen LiLing; Ni Li
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2018, 69, pp 105-115
Abstract

Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is...

Author(s)
Chen Kai; Escott, C.; Loira, I.; Fresno, J. M. del; Morata, A.; Tesfaye, W.; Calderon, F.; Suárez-Lepe, J. A.; Han ShunYu; Benito, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2018, 69, pp 51-63
Abstract

A Gram-stain-positive, non-motile, rod-shaped bacterium, designated TUM BP 140423000-2250T (=DSM 100836T=LMG 29073T), was isolated from spoiled beer. This bacterium did not form spores, and was catalase-negative and facultatively anaerobic. Its taxonomic position was determined in a polyphasic...

Author(s)
Koob, J.; Jacob, F.; Wenning, M.; Hutzler, M.
Publisher
Microbiology Society, London, UK
Citation
International Journal of Systematic and Evolutionary Microbiology, 2017, 67, 9, pp 3452-3457
Abstract

Grapes's sun-dried process is one of the most critical steps in the production of 'Commandaria', a dessert wine product that is exclusively produced in Cyprus and derived from must obtained from two indigenous grape cultivars, namely 'Mavro' and 'Xynisteri'. Despite its significant economic...

Author(s)
Constantinou, S.; Gómez-Caravaca, A. M.; Goulas, V.; Segura-Carretero, A.; Manganaris, G. A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2017, 100, Part 3, pp 469-476
Abstract

Beer production has always been directly linked to available agricultural inputs and local policy. This article offers a brief overview of changes in the U.S. brewing industry over the past 40 years, from agricultural inputs and the regulatory environment to industry structure and growth.

Author(s)
Berning, J.; McCullough, M. P.
Publisher
American Agricultural Economics Association, Ames, USA
Citation
Choices. The Magazine of Food, Farm, and Resources Issues, 2017, 32, 3, pp unpaginated
Abstract

Beer and brewing is a fundamental economic and now cultural component of society that has evolved significantly over time. This theme explores aspects of the global beer market, including the role of globalization and complex regulatory systems in economic growth, structural changes in the brewing...

Author(s)
Berning, J.; McCullough, M. P.
Publisher
American Agricultural Economics Association, Ames, USA
Citation
Choices. The Magazine of Food, Farm, and Resources Issues, 2017, 32, 3, pp unpaginated
CABI Book Chapter Info
Cover for Characteristics of Japanese green tea.

Tea has been served as a non-alcoholic beverage for centuries, and has long been considered a source of health benefits. Many different types of tea have been developed over the years, depending on the variety of tea leaves, the harvest season, and the methods of cultivation and manufacture....

Author(s)
Nakamura, Y.
ISBN
2017 CABI (H ISBN 9781786392398)
Type
Book chapter

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