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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

In this study, nicotinamide riboside (NR), a form of vitamin B3, and its precursors nicotinamide mononucleotide (NMN) and NAD+ were quantitated by a fluorometric assay in ten commercial craft beers and throughout the fermentation process of a laboratory-scale beer. All tested beers from different...

Author(s)
Garofalo, C.; Sabbatini, R.; Zamporlini, F.; Minazzato, G.; Ferrocino, I.; Aquilanti, L.; Raffaelli, N.; Osimani, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2021, 147,
Abstract

Msalais is produced from local grape juice in southern Xinjiang (China), by concentration and natural fermentation. In the current study, we combined partial least-square regression analysis based on sensory quantitative descriptive and odor active values (OAVs), aroma extract dilution analysis,...

Author(s)
Zhu LiXia; Zhang MengMeng; Xiang XiaoFeng; Lan YiBing; Shi Ying; Duan ChangQing; Zhang RuiLi
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 361,
Abstract

Today, worldwide, we note a growing demand for wines made following techniques with an eye to environmental sustainability. Consumers readily find organic wines at sales outlets, along with other products made following techniques that comply with even more restrictive environmental constraints,...

Author(s)
Scozzafava, G.; Gerini, F.; Boncinelli, F.; Contini, C.; Casini, L.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2021, 93,
Abstract

The cold-tolerant yeast Saccharomyces cerevisiae is industrially useful for lager fermentation, high-quality wine, and frozen dough production. S. cerevisiae Cheongdo is a recent isolate from frozen peach samples which has a good fermentation performance at low temperatures and desirable flavor...

Author(s)
Jung KyungMi; Park Jongbeom; Jang Jueun; Jung SeokHwa; Lee SangHan; Kim SooRin
Publisher
MDPI AG, Basel, Switzerland
Citation
Microorganisms, 2021, 9, 5,
Abstract

The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional agri-food products such as wine. However, humans are programmed to prefer familiar foods and sometimes food innovations face rejection from consumers. In this study, we...

Author(s)
Rabadán, A.; Bernabéu, R.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Cleaner Production, 2021, 310,
Abstract

A natural fermentation with multispecies is an important technique to produce traditional vinegars. However, the flavor-producing core bacteria closely related to each phase are still poorly understood. The phase characteristics of Sichuan bran vinegar fermentation were investigated in this study....

Author(s)
Zhu Min; Chen Zhuo; Luo HuiBo; Mao Xiang; Yang Ying; Tong WenHua; Huang Dan
Publisher
Taylor & Francis, Abingdon, UK
Citation
Journal of the American Society of Brewing Chemists, 2021, 79, 2, pp 201-211
Abstract

Hard (alcoholic) ciders have grown rapidly since the early 2000s, but unlike beer and wine, there is limited scholarly research on their sensory attributes. The purpose of this study was to categorize and describe sensory and visual packaging and label attributes of ciders made in Virginia, United...

Author(s)
Kessinger, J.; Earnhart, G.; Hamilton, L.; Phetxumphou, K.; Neill, C.; Stewart, A. C.; Lahne, J.
Publisher
Taylor & Francis, Abingdon, UK
Citation
Journal of the American Society of Brewing Chemists, 2021, 79, 2, pp 187-200
Abstract

Historically, farmhouse brewers made beer from their own grain all over northern Europe, using yeast they maintained in the local community. Previous authors have commented on the unusually high pitch temperatures, but no systematic study had been conducted to date. Based on documentary accounts...

Author(s)
Garshol, L. M.
Publisher
Taylor & Francis, Abingdon, UK
Citation
Journal of the American Society of Brewing Chemists, 2021, 79, 2, pp 181-186
Abstract

Diastatic yeasts are a major contamination risk to packaged beer. Brewery quality control programs rely on selective microbial growth media and molecular detection of the STA1 gene; however, there is a wide functional range of diastatic activity that remains unresolved by these current methods....

Author(s)
Burns, L. T.; Sislak, C. D.; Gibbon, N. L.; Saylor, N. R.; Seymour, M. R.; Shaner, L. M.; Gibney, P. A.
Publisher
Taylor & Francis, Abingdon, UK
Citation
Journal of the American Society of Brewing Chemists, 2021, 79, 2, pp 167-180
Abstract

This work investigated the diversity of non-Saccharomyces yeasts in main Chinese wine producing area, and discuss their potential in wine fermentation through analyzing their β-glucosidase activity. Grapes from 44 vineyards of 9 regions were detected and a total of 395 non-Saccharomyces were...

Author(s)
Han XiaoYu; Qing Xin; Yang SiYu; Li RuiLong; Zhan JiCheng; You YiLin; Huang WeiDong
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2021, 360,

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